INGREDIENTS

INSTRUCTIONS

Beat eggs, sugar, and vanilla together on 2nd speed with paddle attachment
for 10 minutes. Cut up butter into a small pot and melt over medium heat.
Add cocoa and stir well. Add cocoa mixture to eggs and sugar. Mix on 1st
speed for 30 seconds. Add flour to cocoa, egg and sugar mixture. Mix on 1st
speed for 30 seconds. Mixture will be thick. DO NOT OVERMIX! Preheat
convection oven to 350°F. Pour mixture into a a greased 18 X 13 X 1 half
sheet pan for 48 servings. Carefully spread mixture with a rubber spatula
until batter is even in the pan. Place in the middle of the oven and bake
for 12 minutes. Take out of the oven and immediately let the sheet pan DROP
on a solid work table. This will ensure you of having a fudge type brownie.
Let Cool. Cut into 6 X 8 inch squares. Dust with confectioners sugar.
Notes: Everybody hates school cafeteria food, at least that's what we
say....at least the students do. Always complaining, watch them fight and
stuff their mouths with these tempting morsels. I'm not even a brownie
lover, but these are something else. Truman makes them very thin, I don't
know whether this has something to do with texture and flavor or to make
them go farther, but these brownies turn out so moist and fudgy..almost
like candy.
Per serving (excluding unknown items): 75 Calories; 1g Fat (8% calories
from fat); 1g Protein; 18g Carbohydrate; 1mg Cholesterol; 4mg Sodium
Posted to MC-Recipe Digest V1 #786 by Dianne Weinsaft <dee@ncsi.net> on Sep
17, 1997

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