Recipe - Brownies

28 EGGS SHELL
2 Three fourths pound FLOUR GEN PURPOSE 10LB
1 One half pound NUTS MIX SHELL #10
2 2/3 cup SYRUP; IMIT MAPLE, #10
5 One half pound SUGAR; GRANULATED 10 LB
2 Three fourths pound SHORTENING; 3LB
7 teaspoon BAKING POWDER
3 tablespoon IMITATION VANILLA
1 tablespoon SALT TABLE 5LB
1 3/8 pound COCOA NATURAL 1 LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. PLACE FLOUR, SUGAR, COCOA, BAKING POWDER, AND SALT IN MIXER BOWL;
BLEND WELL.

2. ADD SHORTENING, EGGS, SYRUP, AND VANILLA TO DRY INGREDIENTS. MIX
AT MEDIUM SPEED 3 MINUTES OR UNTIL THOROUGHLY BLENDED.

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 OVERBAKE.

6. COOL; CUT 6 BY 9.

Recipe Number: H00200

SERVING SIZE: 1 BROWNIE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.