USDA School Cafeteria Brownies from 1988
Makes 50 brownies on a half-sheet pan (13" x 18" x 1").
1 cup plus 2 Tbsp (9 oz) Shortening
3 3/4 cups (1 lb 10 oz) Sugar
1 1/2 tsp Salt
1 1/2 tsp Vanilla
7 Fresh large eggs
3 1/2 cups (15 oz) Enriched all-purpose flour
2 cups (6 oz) Cocoa
1 Tbsp Baking powder
1 cup (4 1/4 oz) Chopped walnuts (optional)
-
Cream shortening, sugar, salt, and vanilla in
mixer for 2 minutes on medium speed. -
Add eggs and beat for 3 minutes on medium
speed. -
Add flour, cocoa, and baking powder. Mix for 30
seconds on low speed, then mix for 1 minute
on medium speed. Batter will be very thick. -
For 50 servings, spread 4 lb 5 oz (2 qt) batter
in 1 half-sheet pan (13" x 18" x 1") which has
been lightly coated with pan release spray. -
Sprinkle nuts (optional) over batter
-
Bake:
Conventional oven: 350° F for 20-30 minutes
Convection oven: 300° F for 18-25 minutes
DO NOT OVERBAKE. -
For 50 servings, cut half-sheet pan 5 x 10 (50 pieces per pan).
Source: USDA Recipes for Schools, from the “1988 Quantity Recipes for School Food Service”.