Title: Peanut Butter Brownies
Categories:
Yield: 100 Servings

28 EGGS SHELL
2 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb NUTS MIX SHELL #10
2 2/3 c SYRUP; IMIT MAPLE, #10
1 3/8 lb SUGAR; GRANULATED 10 LB
3 lb PEANUT BUTTER #2 1/2
1 lb SHORTENING; 3LB
7 ts BAKING POWDER
3 tb IMITATION VANILLA
1 tb SALT TABLE 5LB
5 1/2 c COCOA NATURAL 1 LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F.
OVEN

1. PLACE FLOUR, SUGAR, COCOA, BAKING POWDER, AND SALT IN MIXER
BOWL; BLEND WELL

2. ADD SHORTENING, EGGS, SYRUP,PEANUT BUTTER,AND VANILLA TO DRY
INGREDIENTS.
MIX AT MEDIUM SPEED 3 MINUTES OR UNYIL THOROUGHLY BLENDED.

3. FOLD NUTS INTO BATTER.

4. SPREAD 9 LB OF BATTER INTO EACH GREASED PAN.

5. BAKE 20 TO 25 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.

6. COOL; CUT 6 BY 9.
Recipe Number: H00203

SERVING SIZE: 1 BROWNIE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.