Butterscotch Brownies

4 qt. (6 lb) sugar, brown
3 1/2 cups (1 lb 12 oz) butter or margarine, melted, hot
1 qt. (20 eggs) eggs, whole
4 tbsp. (2 oz) vanilla
3 1/2 qt. (3 lb) flour, wheat, pastry, sifted
4 tbsp. (1 3/4 oz) baking powder
1 1/2 tbsp. (1 oz) salt
1 1/2 qt. (1 lb 8 oz) nuts, chopped

Preheat oven to 350� F.

Pour butter or margarine over sugar in mixer bowl. Using beater at low speed, mix until smooth and well blended. Set aside to cool. Add eggs and vanilla to cooled mixture. Using beater at medium speed, beat 4 minutes.

Sift together flour, baking powder and salt. Using beater at low speed, add dry ingredients to mixture and mix 2 minutes or until well blended. Fold in nuts. Spread 5 lb 14 oz of batter into each well-greased pan. Bake about 40 minutes. Do not overbake. Cut each pan 6 by 9 while warm.

YIELD: 100 Brownies