Butterscotch Brownies H.Desserts (Cookies) No.003
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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 | 5LB | 1.25 Gal | 1. Sift together flour, baking |
|Baking Powder | 4OZ| 9.00 Tbsp| powder, and salt. Set aside |
|Salt | | 1.00 Tbsp| for use in Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Brown, #10 | 6LB | 1.00 Gal | 2. Place brown sugar in mixer |
|Margarine | 1LB 12OZ| 3.50 Cup | bowl; add hot butter or |
| | | | Beat about 2 minutes at low sp |
| | | | eed until smooth and well blen |
| | | | ded. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | 3. Add eggs & vanilla; beat & me- |
|Fresh | | | dium speed 8 min. Scrape down |
|Vanilla Extract | | 0.25 Cup | bowl. Add dry ingredients to |
| | | | mixture in mixer bowl; beat 2 |
| | | | min @ low speed until blended. |
|--------------------|----------|----------|-----------------------------------|
|Nuts, Unsalted | 1LB 8OZ| 1.50 Qrt | 4. Fold nuts into batter. |
| | | | 5. Spread 3 3/4 qt(about 8lb 4oz) |
| | | | batter into each greased and |
| | | | floured pan. |
| | | | 6. Bake 30 to 40 minutes or until |
| | | | done. Do not over bake. |
| | | | 7. Cut 6 by 9 while still warm. |
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VARIATION
1. BUTTERSCOTCH BROWNIES (BUTTERSCOTCH BROWNIE MIX): Omit
ingredients in Steps 1 thru 3. Use 12 lb 8 oz or
2 1/2-No. 10 cn Butterscotch Brownie Mix. Prepare according
to instructions on container. Follow Steps 4 thru 7.