Recipe#172

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Brownie Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

3 qt. (2 lb 12 oz) flour, wheat pastry, sifted
3 1/4 qt. (5 lb 8 oz) sugar, granulated
5 1/2 cups (1 lb 6 oz) cocoa
2 1/4 tbsp. (1 oz) baking powder
1 tbsp. salt
6 1/3 cups (2 lb 12 oz) shortening
5 1/2 cups (28 eggs) eggs, whole
2 2/3 cups sirup, blended
3 tbsp. vanilla
1 1/2 qt. (1 lb 8 oz) nuts, chopped

INSTRUCTIONS

Using beater at low speed, cream sugar, shortening, salt, and vanilla together for 1 minute or until light. Using beater at medium speed, whip eggs and sirup into creamed mixture for 2 minutes or until fluffy. Mix flour, cocoa and baking powder; add to creamed mixture and mix only until blended. Fold nuts into mixture.

Spread 9 lb of mixture into each greased pan. Bake 20 to 25 minutes. Do not overbake. Cool and cut each pan 6 by 9.