Recipe - Butterscotch Brownies

1 Three fourths pound BUTTER PRINT SURE
20 EGGS SHELL
5 pound FLOUR GEN PURPOSE 10LB
1 One half pound NUTS MIX SHELL #10
6 pound SUGAR; BROWN, 2 LB
9 tablespoon BAKING POWDER
One fourth cup IMITATION VANILLA
1 tablespoon SALT TABLE 5LB

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

1. SIFT TOGETHER FLOUR, BAKING POWDER, 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 8 MINUTES. SCRAPE
DOWN BOWL. ADD DRY INGREDIENTS TO MIXTURE IN MIXER BOWL; BEAT 2 MINUTES
AT LOW SPEED OR UNTIL WELL BLENDED. SCRAPE DOWN BOWL.

4. FOLD NUTS INTO BATTER.

5. SPREAD 3 One fourth qt (ABOUT 8 LB 2 OZ) BATTER INTO EACH GREASED AND
FLOURED PAN.

6. BAKE 40 TO 45 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.

7. CUT 6 BY 9 WHILE STILL WARM.

Recipe Number: H00300

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.