> wrote in message
ups.com...
>
> Alexis wrote:
> > Hairy wrote:>
> > > Her first post in this thread, apparently. Her expressed intent was to
save
> > > less than 2 dollars by substituting two sticks of margarine for two
sticks
> > > of butter. She then baked a half batch of brownies to see if it would
work
> > > as well. All things considered, how much did she save?
> > >
> > > Dave
> >
> >
> > Short term perhaps not much, but long term her savings could be
> > significant -- especially if she bakes brownies frequently. Watch the
> > pennies and the pounds take care of themselves.
> >
> > Alexis
>
> Exactly!
> I'm changing the way I make brownies for the long haul.

I can accept that, even though it is the opposite of what you said in your
first post.

If the texture
> and flavor doesn't suffer by using half butter/half margarine--why not?
> If they were not as good, I'd go back to butter, no problem.
>
> Fact is, I knew the flavor wouldn't suffer, it was the texture I was
> concerned about. They are just as fudgey and in fact, chewier, with
> the margarine. That's how I like brownies. Not cakey. Chewy.
>

Me too:-)

> I brought my experiment into work. I just said I was trying out a new
> recipe, I didn't specify what was different. My boss had 3 yesterday
> and I sent some home for his family. He deemed the new recipe "a
> keeper". And I love what he said about brownies...."Brownies should
> make you lick your fingers....when I want cake, I'll have cake. These
> are exactly what a brownie should be".
>
> Good enough for me!!!!
>