Source: U.S. Department of Defence
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Butterscotch Brownies
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 003 00
BUTTERSCOTCH BROWNIES
Yield 100
Portion 1 Brownie
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
328 cal
39 g
6g
17 g
57 mg
287 mg
108 mg
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
4-1/8 lbs
3 qts 3/4 cup
SUGAR,BROWN,PACKED
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.
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|
| Yield: 100 | Portion: 1 Brownie |
| Calories: | 328 cal |
| Carbohydrates: | 39 g |
| Protein: | 6g |
| Fat: | 17 g |
| Cholesterol: | 57 mg |
| Sodium: | 287 mg |
| Calcium: | 108 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence