maxine in ri wrote:
>
> Glancing at the NYT brownie recipes printed today,I noticed that the
> ratios of flour, and eggs are the same, but one uses bittersweet
> chocolate and 40% of the sugar than the other (also, it's brown, not
> white), and the latter uses a water bath to cool the brownies after
> baking, along with unsweetened chocolate and twice the butter..


There are lots of variations of brownies and the results vary a lot. My
personal favourite is the one in Joy of Cooking for Cockaigne Brownies,
rich, chocolatey and a little chewy (if made in a large pan than the recipe
calls for.


> Why the rapid chill? Why does the other recipe call for buttering the
> pan, laying in parchment, and buttering the parchment also?

Some cooks are funny about things. Buttering parchment paper sounds like
overkill. There should not be any reason to butter parchment paper. It is
silicone treated to make it non stick.


>
> No, I'm not going to post them. Go look for yourself.
>
> http://preview.tinyurl.com/3asf8k (new classic brownies)
> and
> http://preview.tinyurl.com/2wqo8o (supernatural brownies)
>
> maxine in ri