BUTTERSCOTCH BROWNIES

Ingredients

Ingredient Weight Measure Issue
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

Method

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
328 cal 39 g 6 g 17 g 57 mg 287 mg 108 mg

Portion

1 Brownie

Yield

100


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