PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F.
OVEN
1. SIFT TOGETHER FLOUR, COCOA, AND BAKING POWDER FROM STEP 1; SET
ASIDE. CREAM SUGAR AND SALT FROM STEP 1 TOGETHER WITH SHORTENING AND
VANILLA AT LOW SPEED UNTIL LIGHT AND FLUFFY. ADD EGGS AND SYRUP FROM
STEP 2; BEAT AT MEDIUM SPEED 2 MINUTES, OR UNTIL LIGHT AND FLUFFY.
ADD FLOUR, COCOA, AND BAKING POWDER; MIX ONLY UNTIL BLENDED.
2. FOLD NUTS INTO BATTER.
3. SPREAD 9 LB OF BATTER INTO EACH GREASED PAN.
4. BAKE 20 TO 25 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.
5. COOL; CUT 6 BY 9.
Recipe Number: H00202
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.
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