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PARVE CHOCOLATE BROWNIES Yields 18-1/2 pans
Nb persons: 0
Yield:
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| 21 LBS | margarine |
| 10 1/2QUARTS | liquid eggs |
| 21 LBS | sugar |
| 21 LBS | brown sugar |
| 12 LBS | chocolate liquer discs |
| 12 LBS | flour |
| 2 LBS | chocolate icing base |
PUT CHOCOLATE DISCS IN LARGE POT.
MARGARINE LIQUID EGGS SUGAR CHOCOLATE LIQUER DISCS FLOUR
CHOCOLATE ICING BASE
MELT MARGARINE AND POUR OVER LIQUER DISCS. WHISK TOGETHER UNTIL WELL COMBINED PUT EGGS AND SUGAR IN MIXING BOWL WITH WHIP ATTACHMENT, BEAT ON 1ST SPEED UNTIL COMBINED INCREASE TO 3RD SPEED AND BEAT UNTIL DOUBLE IN VOLUME STOP MACHINE AND ADD MELTED CHOCOLATE
ON 2ND SPEED MIX UNTIL WELL COMBINED STOP MACHINE AND ADD FLOUR ON 1ST SPEED MIX UNTIL WELL COMBINED PORTION INTO 1/2 PANS AND SPRINKLE WITH CHOPPED NUTS BAKE @ 350 DEGREES FOR 50 MINUTES
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