1 pound margarine
40 ounces brown sugar
16 ounces eggs (about 10 total)
1 tablespoon vanilla
24 ounces all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
12 ounces nuts (optional), chopped
Servings: 60
1. Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
2. Add eggs, one at a time, and vanilla. Mix on low speed until blended.
3. Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended.
4. Add nuts to batter. Mix to blend.
5. Spread batter evenly in two lightly greased 12x18x1-inch baking pans, 3 lb 6 oz per pan.
6. Bake at 325°F for 25 minutes.
7. Cut 5x6.
Yield: 2 pans 12x18x1 inch
Notes: May be baked in one 18x26x1-inch baking sheet. Cut 6x10.
VARIATION:
Butterscotch Chocolate Chip Brownies. Add 1 lb chocolate chips.
40 ounces brown sugar
16 ounces eggs (about 10 total)
1 tablespoon vanilla
24 ounces all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
12 ounces nuts (optional), chopped
Servings: 60
1. Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
2. Add eggs, one at a time, and vanilla. Mix on low speed until blended.
3. Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended.
4. Add nuts to batter. Mix to blend.
5. Spread batter evenly in two lightly greased 12x18x1-inch baking pans, 3 lb 6 oz per pan.
6. Bake at 325°F for 25 minutes.
7. Cut 5x6.
Yield: 2 pans 12x18x1 inch
Notes: May be baked in one 18x26x1-inch baking sheet. Cut 6x10.
VARIATION:
Butterscotch Chocolate Chip Brownies. Add 1 lb chocolate chips.
Last edited by a moderator: