On Apr 11, 4:46 pm, Dave Smith > wrote:
> 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.

I might think that the butter inside the parchment would make a
difference in the outer shell of the brownie, but the stuff between
the parchnment and the pan makes no sense whatsoever!
Unless it's a leftover instruction from when they made them with foil
only, or waxed paper or something.

maxine in ri