1 pound bitter chocolate
20 ounces shortening
10 ounces cake flour
10 ounces all-purpose flour
5 1/2 teaspoons baking powder
2 1/4 teaspoons salt
26 ounces eggs (about 15 total)
3 pounds granulated sugar
1 tablespoon vanilla
Servings: 60
1. Melt chocolate and shortening.
2. Combine dry ingredients in mixer bowl.
3. Combine eggs, sugar, and vanilla in mixer bowl. Beat well. Blend chocolate mixture into egg-sugar mixture. Add dry ingredients, beating only until blended.
4. Scale 8 lb of batter into greased 18x26x2-inch pan. Smooth batter.
5. Bake at 325°F for 20-30 minutes or until edges shrink slightly from edge of pan.
6. Cool. Cut 6x10.
Yield: 1 pan 18x26x1 inch
Notes: VARIATIONS:
Fudge Nut Brownies. Add 10 oz chopped walnuts to batter.
20 ounces shortening
10 ounces cake flour
10 ounces all-purpose flour
5 1/2 teaspoons baking powder
2 1/4 teaspoons salt
26 ounces eggs (about 15 total)
3 pounds granulated sugar
1 tablespoon vanilla
Servings: 60
1. Melt chocolate and shortening.
2. Combine dry ingredients in mixer bowl.
3. Combine eggs, sugar, and vanilla in mixer bowl. Beat well. Blend chocolate mixture into egg-sugar mixture. Add dry ingredients, beating only until blended.
4. Scale 8 lb of batter into greased 18x26x2-inch pan. Smooth batter.
5. Bake at 325°F for 20-30 minutes or until edges shrink slightly from edge of pan.
6. Cool. Cut 6x10.
Yield: 1 pan 18x26x1 inch
Notes: VARIATIONS:
Fudge Nut Brownies. Add 10 oz chopped walnuts to batter.
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