"Hairy" > wrote in message
...
>
> "Sheryl Rosen" > wrote in message
> ...
>> I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys
>> and
>> girls! One with nuts, one without)
>>
>> The recipe I use is basically Barb's, minus the baking soda.
>> Which means each pan uses half a pound (2 sticks) of butter and 4 ounces
> of
>> unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other
>> things,
>> too).
>>
>> Butter is nearly $4 a pound this week!!!!
>>
>> I know what to expect with cookies when subbing margarine for
>> butter...cookies with butter tend to be flatter, a little crisper,
> margarine
>> in cookies yields a higher, slightly more tender cookie. Butter flavor
>> Crisco is actually my choice for chocolate chip and oatmeal raisin
> cookies,
>> because I like a taller,crunchy cookie and that yields the best result
>> for
>> my taste. But brownies? I had no idea what the difference would be,
>> texture-wise, between the two fats.
>>
>> My thought to economize slightly on the brownies was to use 1 stick of
>> butter and one stick of margarine per pan. (rather than 2 sticks of
> butter).
>>
>> I searched and searched on the web and couldn't find any documentation on
>> this subject: the effects of butter vs. margarine on brownies. Plenty on
>> cookies, but nothing on Brownies.
>>
>> So after nearly an hour of Googling...I decided to do something drastic.
>> I made a half-batch of my regular brownie recipe, and used half butter
>> and
>> half margarine.
>>
>> They are in the oven, about half-way done.
>>
>
> You remind me of my elderly inlaws. They'll drive 40 miles to buy gas that
> is 1 or 2 cents per gallon cheaper than local.:-)
>
> Dave
>
While taking that drive of 40 miles onto a casino where they can spend that
1 or 2 cents saving - stopping by for the cheapest meal on the way -- we all
have our foibles. Tee-hee
Dee Dee