Brownies H.Desserts (Cookies) No.002
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|Yield: 100 Portions Each Portion: 1 Brownie|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 12OZ| 2.75 Qrt | 1. Place flour, sugar, cocoa, |
|Sugar, Extra Fine Gr| 5LB 8OZ| 3.25 Qrt | baking powder, and salt in |
|anulated | | | mixer bowl; blend well. |
|Cocoa | 1LB 6OZ| 5.50 Cup | |
|Baking Powder | 1OZ| 2.33 Tbsp| |
|Salt | | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB 12OZ| 6.33 Cup | 2. Add shortening, eggs, syrup, & |
|ed | | | vanilla to dry ingredients. |
|Eggs, Large, Brown, | 2LB 12OZ| 5.50 Cup | Mix at medium speed 3 minutes |
|Fresh | | | or until thoroughly blended. |
|Blended Syrup | | 2.67 Cup | |
|Vanilla Extract | | 3.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Nuts, Unsalted | 1LB 8OZ| 1.50 Qrt | 3. Fold nuts into batter. |
| | | | 4. Spread 9 lb of batter into |
| | | | each greased pan. |
| | | | 5. Bake 20 to 25 minutes or until |
| | | | done. Do not over bake. |
| | | | 6. Cool; cut 6 by 9. |
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VARIATION
1. BROWNIES (CHOCOLATE BROWNIE MIX): Omit all ingredients. Use
15 lb or 3-No. 10 cn Brownie Mix. Prepare according to
instructions on container. NOTE: Nuts in Step 3 may be
added.
2. CAKE BROWNIES: Sift together flour, cocoa, & baking powder
from Step 1; set aside. Cream sugar & salt from Step 1; beat
at medium speed 2 min. or till light & fluffy. Add flour,
cocoa, and baking powder; mix only until blended. Follow
Steps 3 through 6.
3. PEANUT BUTTER BROWNIES: Follow Step 1. In Step 2, reduce
shortening to 1 lb (2 1/4 cups) and add 3 lb peanut butter.
Follow Steps 3 through 6.