On Wed, 18 Jul 2007 21:28:21 -0500, Melba's Jammin'
> wrote:

>In article >,
> wrote:
>
>> On Wed, 18 Jul 2007 08:15:29 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > wrote:
>
>This is what I did when I baked a full pan this morning: I greased and
>floured well the bottom of the pan and maybe 3/4" up the sides. No
>parchment, no waxed, no paper. I baked the brownies and let them cool
>on a rack for about 30 minutes. I put a cooling rack over the top,
>inverted the pan (now the rack is on the bottom) and gave a little whack
>on the cutting board and the brownies *fell out perfectly in one big
>slab.* I turned them upright using another rack and life was swell at
>Casa Schaller'ova.
>
>I cut them with a bench knife and sent a plateful with the tv lady and
>her cameraman who had just spent a couple hours with me (it might end up
>to be 45-90 seconds on air -- this stuff cracks me up).

So I have since bought wax paper. Is it a stupid question to ask if
the "grease" you used was butter? I can imagine the waxed paper
making crinkles on the edges of the brownies. I have 2 or 3 pounds of
salted butter (thank you COSTCO) that I could use as "grease".

Better to use wax paper with butter or without wax paper and add
flour?

thank you for your help ALL!

aloha,
beans
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