maxine in ri wrote:
>
> 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

Butter between the parchment and pan makes more sense than butter
between the brownie and the parchment. The parchment is already
non-stick so on the brownie side it should be just fine. The butter on
the pan side serves to adhere the parchment to the pan so that the
parchment doesn't move around or have the brownie batter leak under it.

Pete C.