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FUDDRUCKER'S NUT BROWNIES
Makes 8 (8x13 inch) pans
6 lbs. butter
12 lbs. sugar
3 3/4 quarts eggs
3/4 cup vanilla
For the dry ingredients:
5 lbs. flour
6 cups unsweetened cocoa powder
7 tsp. baking soda
3 tsp. baking powder
1/2 tsp. salt
1 (1 lb. 14 oz pkg) package miniature marshmallows
1 cup pecan pieces per pan
Important: Must follow the drop procedure (while baking). The brownies must be baked for exactly one hour total.
Grease 8 (8x13 inch) pans and line with parchment or wax paper.
Cream butter on speed 1 for 2 1/2 minutes. Add sugar beating for an additional 2 1/2 minutes. Add eggs beating for 4 minutes. Add vanilla.
Sift dry ingredients together. Gradually add dry sifted ingredients to creamed mixture. Beat 10 minutes. Stir in marshmallows.
Spread in prepared pans. Each pan should have approximately 4 lbs batter when filled. When spreading brownie mix into baking pans DO NOT spread the mix all the way to the sides and into corners.
Bake brownies at 325 degrees F for 30 minutes. Remove from oven and drop twice from 6 inches off surface. Put pecans on top evenly and return to oven for another 15 minutes remove and drop once from 6 inches high. Grab pans and tap lightly, if any air pockets remain in top of brownies. Place back in oven for 15 more minutes. Total 1 hour cooking time. Brownies should level out but never sink.
Adapted from source: Hallie via Elki, 2001
FUDDRUCKER'S OLD BROWNIES
Makes 8 (8x13 inch) pans
6 lbs butter
12 lbs sugar
3 1/4 quarts eggs
3/4 cup vanilla
5 lbs bun flour (high gluten)
6 cups unsweetened cocoa powder
7 tsp baking soda
3 tsp baking powder
1/2 tsp salt
2 bags (1 lb each) miniature marshmallows
1 cup pecan pieces per pan
Grease 8 (8x13 inch) pans and line with parchment or wax paper.
Beat butter and sugar in a big bowl-mix at speed 1 for 2 1/2 minutes. Add eggs beating for 4 minutes. Add vanilla-mix 4 minutes at speed 1.
Add flour, cocoa powder, baking soda, baking powder, and salt. Add marshmallows; mix at speed 1 for 5 minutes, then scrape bowl down. Mix at speed 2 for 10 minutes.
Spread batter in prepared pans. Each pan should have approximately 4 lbs batter when filled. Spread evenly in pan before baking.
Bake in a 325 degree F oven for 15 minutes. Remove from oven and drop pans twice to get rid of gas. Add pecans on top of pans; scatter around. Bake 10-15 more minutes. In 10 minutes, start testing with toothpick. When product does not stick, take out and let cool.
Adapted from source: Sam Waring via Pat Stockett, 1995
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