Recipe for Butterscotch Brownies 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 lb BUTTER PRINT SURE
20 x EGGS SHELL
5 lb FLOUR GEN PURPOSE 10LB
1/2 lb NUTS MIX SHELL #10
6 lb SUGAR, BROWN, 2 LB
9 tbl BAKING POWDER
1/4 cup IMITATION VANILLA
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SIFT TOGETHER FLOUR, BAKING POWDER, SALT. SET ASIDE FOR USE IN STEP 3.

2. PLACE BROWN SUGAR IN MIXER BOWL; ADD HOT BUTTER OR MARGARINE. BEAT ABOUT 2 MINUTES AT LOW SPEED UNTIL SMOOTH AND WELL BLENDED.

3. ADD EGGS AND VANILLA; BEAT AT MEDIUM SPEED 8 MINUTES. SCRAPE DOWN BOWL. ADD DRY INGREDIENTS TO MIXTURE IN MIXER BOWL; BEAT 2 MINUTES AT LOW SPEED OR UNTIL WELL BLENDED. SCRAPE DOWN BOWL.

4. FOLD NUTS INTO BATTER.

5. SPREAD 3 1/4 qt (ABOUT 8 LB 2 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

6. BAKE 40 TO 45 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.

7. CUT 6 BY 9 WHILE STILL WARM.

SERVING SIZE: 1 BROWNIE

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