Yield      18 X 13” Sheet pan          Portion 1 brownie

2 ¾ C     FLOUR, WHEAT, GENERAL PURPOSE
3 C         SUGAR, GRANULATED
1 ¾ C     COCOA
2 tsp       BAKING POWDER
¾ tsp      SALT
1 ⅔ C      SHORTENING
5            EGGS, WHOLE, LARGE
1 ½ C     SYRUP, CORN
1 ½ tsp   EXTRACT, VANILLA
1 ¾ C     NUTS, UNSALTED, CHOPPED, COARSELY
½ oz       COOKING SPRAY, NONSTICK

Method :

1. Place flour, sugar, cocoa, baking powder and salt in mixer bowl; blend well at low speed for 1 minute.
2. Add shortening, eggs, syrup and vanilla to dry ingredients. Mix at low speed for 1 minute then scrape down bowl. Mix at medium speed for 2 minutes or until thoroughly blended.
3. Add nuts to batter; mix at low speed for 30 seconds.
4. Lightly spray 18 X 13 pan with non-stick cooking spray. Spread batter evenly in sprayed pans.
5. Using a convection oven, bake for 25 to 30 minutes or until done at 325 F. DO NOT OVERBAKE. Brownies are done when a toothpick inserted in the center of baked brownies comes out clean.
6. Cool and cut.