USDA School Cafeteria Royal Brownies with Icing from 1988
Makes 50 Royal Brownies on a half-sheet pan (13" x 18" x 1").
3/4 cup Vegetable oil
3 3/4 cups (1 lb 10 oz) Sugar
1 1/2 tsp Salt
1 1/2 tsp Vanilla
2 1/2 cups (1 lb 4 oz) Canned applesauce
10 Fresh large egg whites
3 1/2 cups (15 oz) Enriched all-purpose flour
1 1/2 cups plus 2 Tbsp (6 oz) Cocoa
1 Tbsp Baking powder
1 cup (4 oz) Chopped walnuts (optional)
-
Cream oil, sugar, salt, vanilla, and applesauce
in mixer with paddle attachment for 5 minutes
on medium speed. Scrape down sides of bowl. -
Add egg whites and mix for 1 minute on
medium speed. Scrape down sides of bowl. -
In a separate bowl combine, flour, cocoa, and
baking powder. Mix for 1 minute on medium
speed. -
Add dry mixture to creamed ingredients and
mix for 30 seconds on low speed, then for 1
minute on medium speed. Batter will be very
thick. -
Spread 5 lb 3 oz (2 qt 1 1/2 cups) of batter in
each half-sheet pan (13" x 18" x 1") which has
been lightly coated with pan release spray.
For 50 servings, use 1 pan. -
Sprinkle nuts (optional) over batter.
-
Bake:
Conventional oven: 350° F for 20-30 minutes
Convection oven: 300° F for 18-25 minutes
Bake until set, but still moist in the center. -
Cut each pan 5 x 10 (50 pieces per pan).
Special Tip:
Brownies may be iced with Brownie Icing or lightly dusted with
powdered sugar.
Variation:
A. Swiss Brownies: Swiss Brownies are lighter in color than Royal Brownies.
For 50 servings, decrease cocoa to 4 oz (1 1/3 cups).
Brownie Icing
Makes 50, 1 Tbsp servings, about 3 cups, about 1 lb 11 1/2 oz
3 1/2 cups (1 lb) Powdered sugar
3/4 cup (3 oz) Cocoa
3 oz Margarine or butter
1/2 cup Lowfat 1% milk
2 Tbsp Vanilla
-
Combine powdered sugar, cocoa, margarine or
butter, milk and vanilla in mixer for 5 minutes
on low speed until smooth. -
Recipe for 50 servings ices one half-sheet pan
(13" x 18" x 1").
Source: USDA Recipes for Schools, from the “1988 Quantity Recipes for School Food Service”.