In article >,
wrote:

> 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?

Nope, it's not a stupid question. I use Crisco for greasing pans.

> I can imagine the waxed paper
> making crinkles on the edges of the brownies.

Minor annoyance at most.

>I have 2 or 3 pounds of
> salted butter (thank you COSTCO) that I could use as "grease".

I'm sure you could use that (probably not more than a tablespoon,
though. "-)
>
> Better to use wax paper with butter or without wax paper and add
> flour?

Better? I don't know. I usually use parchment (I'm out) and today used
fat and flour as described above. Better than waxed? I don't know.
Don't make yourself crazy over this -- they're just brownies. . . . .
>
> thank you for your help ALL!
>
> aloha,
> beans
> roast beans to kona to email
> farmers of Pure Kona


--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007