On Apr 12, 6:01 pm, "Pete C." > wrote:
> 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.

Ok, that solves that mystery. Thanks!
maxine