|FLOUR,WHEAT,GENERAL PURPOSE||5-1/2 lbs||1 gal 1 qts|
|BAKING POWDER||4-3/8 oz||1/2 cup 1 tbsp|
|SALT||5/8 oz||1 tbsp|
|SUGAR,BROWN,PACKED||4-1/8 lbs||3 qts 3/4 cup|
|BUTTER,MELTED||1-3/4 lbs||3-1/2 cup|
|EGGS,WHOLE,FROZEN||2 lbs||3-3/4 cup|
|EXTRACT,VANILLA||1-7/8 oz||1/4 cup 1/3 tbsp|
|NUTS,UNSALTED,CHOPPED,COARSELY||1-7/8 lbs||1 qts 2 cup|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
1 Sift together flour, baking powder, and salt. Set aside for use in Step 3.
2 Place brown sugar in mixer bowl; add hot butter or margarine. Beat about 2 minutes at low speed until smooth and well blended.
3 Add eggs and vanilla; beat at medium speed for 8 minutes. Scrape down bowl and add dry ingredients to mixture in mixer bowl.
Beat for 2 minutes at low speed or until well blended. Scrape down bowl.
4 Fold nuts into batter.
5 Lightly spray each pan with non-stick cooking spray. Spread 3-1/4 quarts batter into sprayed and floured pans.
6 Using a convection oven, bake at 300 F. 40 to 45 minutes or until done on low fan, closed vent. DO NOT OVERBAKE. Brownies
are done when a toothpick inserted into center comes out clean.
7 Cut 6 by 9 while warm.
|328 cal||39 g||6 g||17 g||57 mg||287 mg||108 mg|