Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Peanut Butter Brownies
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 DESSERTS (COOKIES) No.H 002 02
PEANUT BUTTER BROWNIES
Yield 100
Portion 1 Brownie
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
377 cal
49 g
10 g
18 g
55 mg
195 mg
50 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
3 lbs
2 qts 3 cup
SUGAR,GRANULATED
5-1/4 lbs
3 qts
COCOA
1-1/3 lbs
1 qts 3 cup
BAKING POWDER
1-1/8 oz
2-1/3 tbsp
SALT
5/8 oz
1 tbsp
1 lbs
2-1/4 cup
SHORTENING
PEANUT BUTTER
3 lbs
1 qts 1-1/4 cup
EGGS,WHOLE,FROZEN
2-3/4 lbs
1 qts 1-1/4 cup
SYRUP
1-7/8 lbs
2-5/8 cup
EXTRACT,VANILLA
1-3/8 oz
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 Place flour, sugar, cocoa, baking powder and salt in mixer bowl; blend well at low speed for 1 minute.
2 Add shortening, peanut butter, eggs, syrup and vanilla to dry ingredients. Mix at low speed for 1 minute and scrape down bowl.
Mix at medium speed for 2 minutes or until thoroughly blended.
3 Add nuts to batter and mix at low speed for 30 seconds.
4 Lightly spray each pan with non-stick cooking spray. Spread 4-1/4 quarts batter into each sprayed sheet pan.
5 Using a convection oven, bake at 325 F. for 25 to 30 minutes or until done on high fan, open vent. DO NOT OVERBAKE.
Brownies are done when a toothpick inserted into center comes out clean.
6 Cool and cut 6 by 9.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/cookies/peanut_butter_brownies.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Brownie |
| Calories: | 377 cal |
| Carbohydrates: | 49 g |
| Protein: | 10 g |
| Fat: | 18 g |
| Cholesterol: | 55 mg |
| Sodium: | 195 mg |
| Calcium: | 50 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 3 lbs | 2 qts 3 cup | |
| SUGAR,GRANULATED | 5-1/4 lbs | 3 qts | |
| COCOA | 1-1/3 lbs | 1 qts 3 cup | |
| BAKING POWDER | 1-1/8 oz | 2-1/3 tbsp | |
| SALT | 5/8 oz | 1 tbsp | |
| SHORTENING | 1 lbs | 2-1/4 cup | |
| PEANUT BUTTER | 3 lbs | 1 qts 1-1/4 cup | |
| EGGS,WHOLE,FROZEN | 2-3/4 lbs | 1 qts 1-1/4 cup | |
| SYRUP | 1-7/8 lbs | 2-5/8 cup | |
| EXTRACT,VANILLA | 1-3/8 oz | 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 Place flour, sugar, cocoa, baking powder and salt in mixer bowl; blend well at low speed for 1 minute. 2 Add shortening, peanut butter, eggs, syrup and vanilla to dry ingredients. Mix at low speed for 1 minute and scrape down bowl. Mix at medium speed for 2 minutes or until thoroughly blended. 3 Add nuts to batter and mix at low speed for 30 seconds. 4 Lightly spray each pan with non-stick cooking spray. Spread 4-1/4 quarts batter into each sprayed sheet pan. 5 Using a convection oven, bake at 325 F. for 25 to 30 minutes or until done on high fan, open vent. DO NOT OVERBAKE. Brownies are done when a toothpick inserted into center comes out clean. 6 Cool and cut 6 by 9. |
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