I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys and
girls! One with nuts, one without)

The recipe I use is basically Barb's, minus the baking soda.
Which means each pan uses half a pound (2 sticks) of butter and 4 ounces of
unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other things,
too).

Butter is nearly $4 a pound this week!!!!

I know what to expect with cookies when subbing margarine for
butter...cookies with butter tend to be flatter, a little crisper, margarine
in cookies yields a higher, slightly more tender cookie. Butter flavor
Crisco is actually my choice for chocolate chip and oatmeal raisin cookies,
because I like a taller,crunchy cookie and that yields the best result for
my taste. But brownies? I had no idea what the difference would be,
texture-wise, between the two fats.

My thought to economize slightly on the brownies was to use 1 stick of
butter and one stick of margarine per pan. (rather than 2 sticks of butter).

I searched and searched on the web and couldn't find any documentation on
this subject: the effects of butter vs. margarine on brownies. Plenty on
cookies, but nothing on Brownies.

So after nearly an hour of Googling...I decided to do something drastic.
I made a half-batch of my regular brownie recipe, and used half butter and
half margarine.

They are in the oven, about half-way done.

First thoughts:
1. No discernible difference in the melting of the chocolate using 50%
butter/50% margarine vs. all butter.

2. After adding the sugar, I tasted the melted chocolate/fat/sugar combo (as
I always do because it's irresistible to me!) and it tasted yummy. Maybe a
little bit greasier, but not necessarily in a bad way.

3. The mixture was not a terribly thick layer in the pan. Thing is, I used
a half recipe and a 9x9" pan. I usually use a 9 x 13" pan and a full
recipe. Soo....I am not comparing apples to apples. And thinner is not
necessarily worse, in fact, with such a rich fudgy brownie, smaller may be
more desirable.

I used walnuts in this batch, because I figure my office mates will be the
beneficiaries of this little experiment, and I know my boss likes nuts.

Thing is, many of the people who will be eating these on Saturday have eaten
my brownies before and they are looking forward to "Sheryl's Brownies". I
have a reputation to uphold! They have to be as good, or better, than the
ones I've made before.

I'll let you know how these turn out. I'm getting itchy...I wanna try 'em!

--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

Sheryl Rosen at wrote on 8/10/05 8:10 PM:
> Thing is, many of the people who will be eating these on Saturday have eaten
> my brownies before and they are looking forward to "Sheryl's Brownies". I
> have a reputation to uphold! They have to be as good, or better, than the
> ones I've made before.
>
> I'll let you know how these turn out. I'm getting itchy...I wanna try 'em!

The verdict is in.
I think I would have to do a side by side to tell the difference between all
butter and half butter half margarine.

These are darn good on their own merits!!!! (although I think they could use
2 more minutes in the oven).

It's a winner, I'll make them this way on Saturday for the guys.
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

In article >, Sheryl Rosen
> wrote:

> I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys
> and
> girls! One with nuts, one without)
>
> The recipe I use is basically Barb's, minus the baking soda.

Pssst -- that recipe doesn't have any baking soda in it. It does use
baking powder, though.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Melba's Jammin' at wrote on 8/10/05 9:56 PM:

> In article >, Sheryl Rosen
> > wrote:
>
>> I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys
>> and
>> girls! One with nuts, one without)
>>
>> The recipe I use is basically Barb's, minus the baking soda.
>
> Pssst -- that recipe doesn't have any baking soda in it. It does use
> baking powder, though.
I know....I always, always always type the wrong word. I was even thinking
powder, yet, my fingers banged out "soda". Mental block....

Anyway, I forgot to add it once, and I liked the result. Very fudgey!
So I omit it.

They came out awesome.
And the Red Sox just had a 9 run 8th inning!
My boys are on ESPN tonight!
My team is winning, they are 5.5 games ahead of the 2nd place team, there
are 3 Jews on the field right now wearing red socks (Daddy would be SO
proud!) my brownies came out awesome...My Life is GOOD!!!!
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

"Sheryl Rosen" > wrote in message
...
>I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys and
> girls! One with nuts, one without)
>
> The recipe I use is basically Barb's, minus the baking soda.
> Which means each pan uses half a pound (2 sticks) of butter and 4 ounces
> of
> unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other things,
> too).
>
> Butter is nearly $4 a pound this week!!!!
>
> I know what to expect with cookies when subbing margarine for
> butter...cookies with butter tend to be flatter, a little crisper,
> margarine
> in cookies yields a higher, slightly more tender cookie. Butter flavor
> Crisco is actually my choice for chocolate chip and oatmeal raisin
> cookies,
> because I like a taller,crunchy cookie and that yields the best result for
> my taste. But brownies? I had no idea what the difference would be,
> texture-wise, between the two fats.
>


I almost always use margarine to make brownies. I can't tell any difference
because the chocolate overpowers any subtle difference in taste -- but I
always make sure the label says "margarine" and that it has 100 calories per
tablespoon. Parkay, Bluebonnet, and most of the other brands that used to
be margarine are now "spread" with anywhere from 65 to 90 calories per Tbsp,
and that's enough difference in moisture and fat content to screw up baked
goods.

Be careful with the salt. If you use salted margarine (and almost all of it
is salted) the brownies will probably be too salty if you add any additional
salt.

HTH, :-)
Bob

zxcvbob at wrote on 8/10/05 10:53 PM:
>
> I almost always use margarine to make brownies. I can't tell any difference
> because the chocolate overpowers any subtle difference in taste -- but I
> always make sure the label says "margarine" and that it has 100 calories per
> tablespoon. Parkay, Bluebonnet, and most of the other brands that used to
> be margarine are now "spread" with anywhere from 65 to 90 calories per Tbsp,
> and that's enough difference in moisture and fat content to screw up baked
> goods.
>
> Be careful with the salt. If you use salted margarine (and almost all of it
> is salted) the brownies will probably be too salty if you add any additional
> salt.
>
> HTH, :-)
> Bob

For baking, I use Bluebonnet sticks. They work great!
The brownies came out yummy.
Half butter, half Blue Bonnet...totally de-lish.
I used the same amount of salt and they were fine.
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

"Sheryl Rosen" > wrote in message
...
> I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys and
> girls! One with nuts, one without)
>
> The recipe I use is basically Barb's, minus the baking soda.
> Which means each pan uses half a pound (2 sticks) of butter and 4 ounces
of
> unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other things,
> too).
>
> Butter is nearly $4 a pound this week!!!!
>
> I know what to expect with cookies when subbing margarine for
> butter...cookies with butter tend to be flatter, a little crisper,
margarine
> in cookies yields a higher, slightly more tender cookie. Butter flavor
> Crisco is actually my choice for chocolate chip and oatmeal raisin
cookies,
> because I like a taller,crunchy cookie and that yields the best result for
> my taste. But brownies? I had no idea what the difference would be,
> texture-wise, between the two fats.
>
> My thought to economize slightly on the brownies was to use 1 stick of
> butter and one stick of margarine per pan. (rather than 2 sticks of
butter).
>
> I searched and searched on the web and couldn't find any documentation on
> this subject: the effects of butter vs. margarine on brownies. Plenty on
> cookies, but nothing on Brownies.
>
> So after nearly an hour of Googling...I decided to do something drastic.
> I made a half-batch of my regular brownie recipe, and used half butter and
> half margarine.
>
> They are in the oven, about half-way done.
>

You remind me of my elderly inlaws. They'll drive 40 miles to buy gas that
is 1 or 2 cents per gallon cheaper than local.:-)

Dave

"Hairy" > wrote in message
...
>
> "Sheryl Rosen" > wrote in message
> ...
>> I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys
>> and
>> girls! One with nuts, one without)
>>
>> The recipe I use is basically Barb's, minus the baking soda.
>> Which means each pan uses half a pound (2 sticks) of butter and 4 ounces
> of
>> unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other
>> things,
>> too).
>>
>> Butter is nearly $4 a pound this week!!!!
>>
>> I know what to expect with cookies when subbing margarine for
>> butter...cookies with butter tend to be flatter, a little crisper,
> margarine
>> in cookies yields a higher, slightly more tender cookie. Butter flavor
>> Crisco is actually my choice for chocolate chip and oatmeal raisin
> cookies,
>> because I like a taller,crunchy cookie and that yields the best result
>> for
>> my taste. But brownies? I had no idea what the difference would be,
>> texture-wise, between the two fats.
>>
>> My thought to economize slightly on the brownies was to use 1 stick of
>> butter and one stick of margarine per pan. (rather than 2 sticks of
> butter).
>>
>> I searched and searched on the web and couldn't find any documentation on
>> this subject: the effects of butter vs. margarine on brownies. Plenty on
>> cookies, but nothing on Brownies.
>>
>> So after nearly an hour of Googling...I decided to do something drastic.
>> I made a half-batch of my regular brownie recipe, and used half butter
>> and
>> half margarine.
>>
>> They are in the oven, about half-way done.
>>
>
> You remind me of my elderly inlaws. They'll drive 40 miles to buy gas that
> is 1 or 2 cents per gallon cheaper than local.:-)
>
> Dave
>
While taking that drive of 40 miles onto a casino where they can spend that
1 or 2 cents saving - stopping by for the cheapest meal on the way -- we all
have our foibles. Tee-hee
Dee Dee

Dee Randall wrote on 11 Aug 2005 in rec.food.cooking

>
> "Hairy" > wrote in message
> ...
> >
> > "Sheryl Rosen" > wrote in message
> > ...
> >> I have to make 2 13x9" pans of brownies Saturday. (As Barb
> >> says---boys and
> >> girls! One with nuts, one without)
> >>
> >> The recipe I use is basically Barb's, minus the baking soda.
> >> Which means each pan uses half a pound (2 sticks) of butter and 4
> >> ounces
> > of
> >> unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few
> >> other things,
> >> too).
> >>
> >> Butter is nearly $4 a pound this week!!!!
> >>
> >> I know what to expect with cookies when subbing margarine for
> >> butter...cookies with butter tend to be flatter, a little
> >> crisper,
> > margarine
> >> in cookies yields a higher, slightly more tender cookie. Butter
> >> flavor Crisco is actually my choice for chocolate chip and
> >> oatmeal raisin
> > cookies,
> >> because I like a taller,crunchy cookie and that yields the best
> >> result for
> >> my taste. But brownies? I had no idea what the difference would
> >> be, texture-wise, between the two fats.
> >>
> >> My thought to economize slightly on the brownies was to use 1
> >> stick of butter and one stick of margarine per pan. (rather than
> >> 2 sticks of
> > butter).
> >>
> >> I searched and searched on the web and couldn't find any
> >> documentation on this subject: the effects of butter vs.
> >> margarine on brownies. Plenty on cookies, but nothing on
> >> Brownies.
> >>
> >> So after nearly an hour of Googling...I decided to do something
> >> drastic. I made a half-batch of my regular brownie recipe, and
> >> used half butter and
> >> half margarine.
> >>
> >> They are in the oven, about half-way done.
> >>
> >
> > You remind me of my elderly inlaws. They'll drive 40 miles to buy
> > gas that is 1 or 2 cents per gallon cheaper than local.:-)
> >
> > Dave
> >
> While taking that drive of 40 miles onto a casino where they can
> spend that 1 or 2 cents saving - stopping by for the cheapest meal
> on the way -- we all have our foibles. Tee-hee
> Dee Dee
>
>
>
>

Sure. (How come your postdisappears when I reply?)

{Mystically Exported from MasterCook Mac }

Barb Schaller's Famous Orgasmic Chocolate Brownies

Recipe By: Barb Schaller
Serving Size: 24
Preparation Time: 0:45
Categories: Bars

Amount Measure Ingredient Preparation Method
1 cup unsalted butter (8 oz.)
4 ounces unsweetened baking chocolate
2 cups granulated sugar (15 oz.)
4 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cups cake flour (6 oz.)
1 teaspoon baking powder
1/2 teaspoon salt

Move oven rack to center and preheat oven to 350? F. Line a 9x13" metal
baking pan with parchment paper.

In microwave oven, on medium-high power, melt butter and chocolate in
2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix
in granulated sugar, then beat in eggs, one at a time, with wire whisk.

Mix in vanilla and almond. Stir in nuts. Combine cake flour, baking
powder, and salt and fold into chocolate. Spread batter in 9x13" pan
lined with baking parchment and bake in preheated oven at 350?F for
about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs
on it, but not wet batter.
Cool pan on wire rack for 15 minutes before removing (if you wish)
brownies from pan.
----------
Notes: Please, keep the moaning down; it annoys the neighbors. I use
the baking parchment so the whole can be removed from the pan for easy
transport to a lucky recipient. May want to support the bottom with
cardboard.

First Place, Plain Brownies, 1997 and 2002 Minnesota State Fairs.
Adapted from recipe in Cook's Illustrated magazine, March/April 1994.
Please note that I do use real chocolate, unsalted butter and cake
flour. If you do not, don't complain to me about it. In fact, don't
complain to me about it anyway.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article >, Sheryl Rosen
> wrote:

> Anyway, I forgot to add it once, and I liked the result. Very fudgey!
> So I omit it.

Describe fudgy for me. (This ought to be interesting). I went to a
Tastefully Simple party once and they had these fudgy brownies and I
thought they were icky and underbaked - the consistency of
thick-enough-to-hold-its-shape batter - like raw. Is that what you're
talking about?
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

In article >, "Hairy"
> wrote:
> You remind me of my elderly inlaws. They'll drive 40 miles to buy gas
> that is 1 or 2 cents per gallon cheaper than local.:-)

> Dave

Bet you didn't know they moved in across the street from me -- 30 years
ago.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

In article >, "Hairy"
> wrote:

> "Sheryl Rosen" > wrote in message
> ...
> > I have to make 2 13x9" pans of brownies Saturday. (As Barb
> > says---boys and girls! One with nuts, one without)
> >
> > The recipe I use is basically Barb's, minus the baking soda. Which
> > means each pan uses half a pound (2 sticks) of butter and 4 ounces
> > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few
> > other things, too).
> >
> > Butter is nearly $4 a pound this week!!!!
> >
> > I know what to expect with cookies when subbing margarine for
> > butter...cookies with butter tend to be flatter, a little crisper,
> > margarine in cookies yields a higher, slightly more tender cookie.
> > Butter flavor Crisco is actually my choice for chocolate chip and
> > oatmeal raisin cookies, because I like a taller,crunchy cookie and
> > that yields the best result for my taste. But brownies? I had no
> > idea what the difference would be, texture-wise, between the two
> > fats.
> >
> > My thought to economize slightly on the brownies was to use 1 stick
> > of butter and one stick of margarine per pan. (rather than 2 sticks
> > of butter).
> >
> > I searched and searched on the web and couldn't find any
> > documentation on this subject: the effects of butter vs. margarine
> > on brownies. Plenty on cookies, but nothing on Brownies.
> >
> > So after nearly an hour of Googling...I decided to do something
> > drastic. I made a half-batch of my regular brownie recipe, and used
> > half butter and half margarine.
> >
> > They are in the oven, about half-way done.

> You remind me of my elderly inlaws. They'll drive 40 miles to buy gas
> that is 1 or 2 cents per gallon cheaper than local.:-)

>
> Dave

Huh? What'd she say to make you say that? What'd I miss?
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Sheryl Rosen wrote:
> Melba's Jammin' at wrote on 8/10/05 9:56 PM:
>
>
>>In article >, Sheryl Rosen
> wrote:
>>
>>
>>>I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys
>>>and
>>>girls! One with nuts, one without)
>>>
>>>The recipe I use is basically Barb's, minus the baking soda.
>>
>>Pssst -- that recipe doesn't have any baking soda in it. It does use
>>baking powder, though.
>
> I know....I always, always always type the wrong word. I was even thinking
> powder, yet, my fingers banged out "soda". Mental block....
>
> Anyway, I forgot to add it once, and I liked the result. Very fudgey!
> So I omit it.
>
> They came out awesome.
> And the Red Sox just had a 9 run 8th inning!
> My boys are on ESPN tonight!
> My team is winning, they are 5.5 games ahead of the 2nd place team, there
> are 3 Jews on the field right now wearing red socks (Daddy would be SO
> proud!) my brownies came out awesome...My Life is GOOD!!!!
> ---
> Love like you've never been hurt
> Live like there's no tomorrow
> And dance like there's nobody watching
>
Who are the three Jewish Red Sox? I didn't know that they had even
one Jew on their team. ) I asked my friend, David H, but he didn't
know who they are. He will ask in Shul tomorrow night.

The air conditioning in our building is out. It is the second hottest
day of the year and I do not know what to cook. Most likely, I will
only heat up the boiled beef with potatoes and vegetables and ice
coffee and a Baba au Rum for Marcel. I will have a cold sandwich,
bologna on toasted nine grain bread. It is hot in my apartment. I am
having a nice glass of Scotch, with lots and lots of ice.

On Thu 11 Aug 2005 02:30:06p, Margaret Suran wrote in rec.food.cooking:

>
>
> Sheryl Rosen wrote:
>> Melba's Jammin' at wrote on 8/10/05 9:56 PM:
>>
>>
>>>In article >, Sheryl Rosen
> wrote:
>>>
>>>
>>>>I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys
>>>>and girls! One with nuts, one without)
>>>>
>>>>The recipe I use is basically Barb's, minus the baking soda.
>>>
>>>Pssst -- that recipe doesn't have any baking soda in it. It does use
>>>baking powder, though.
>>
>> I know....I always, always always type the wrong word. I was even
>> thinking powder, yet, my fingers banged out "soda". Mental block....
>>
>> Anyway, I forgot to add it once, and I liked the result. Very fudgey!
>> So I omit it.
>>
>> They came out awesome.
>> And the Red Sox just had a 9 run 8th inning!
>> My boys are on ESPN tonight!
>> My team is winning, they are 5.5 games ahead of the 2nd place team,
>> there are 3 Jews on the field right now wearing red socks (Daddy would
>> be SO proud!) my brownies came out awesome...My Life is GOOD!!!!
>> ---
>> Love like you've never been hurt
>> Live like there's no tomorrow
>> And dance like there's nobody watching
>>
> Who are the three Jewish Red Sox? I didn't know that they had even
> one Jew on their team. ) I asked my friend, David H, but he didn't
> know who they are. He will ask in Shul tomorrow night.
>
> The air conditioning in our building is out. It is the second hottest
> day of the year and I do not know what to cook. Most likely, I will
> only heat up the boiled beef with potatoes and vegetables and ice
> coffee and a Baba au Rum for Marcel. I will have a cold sandwich,
> bologna on toasted nine grain bread. It is hot in my apartment. I am
> having a nice glass of Scotch, with lots and lots of ice.

Oh, Margaret, I'm so sorry about your air conditioning. I wish I could
send you some nice 77° air from my house! Try your best to stay cool, and
I hope they get it fixed very soon.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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Virus Database (VPS): 0532-3, 08/10/2005
Tested on: 8/11/2005 3:09:01 PM
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http://www.avast.com

In article >,
Margaret Suran > wrote:

snip
>
> The air conditioning in our building is out. It is the second hottest
> day of the year and I do not know what to cook. Most likely, I will
> only heat up the boiled beef with potatoes and vegetables and ice
> coffee and a Baba au Rum for Marcel. I will have a cold sandwich,
> bologna on toasted nine grain bread. It is hot in my apartment. I am
> having a nice glass of Scotch, with lots and lots of ice.

I wish I could send you (and my mother upstate) some of this 70? air.
Walking has been very nice the last couple of days. Alas, we're
supposed to warm back up tomorrow.

OB Food: Dinner tonight will be grilled sesame chicken wings, rice,
mango relish, and a vegetable to be determined.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Thu, 11 Aug 2005 17:30:06 -0400, Margaret Suran
> connected the dots and wrote:

~The air conditioning in our building is out. It is the second
hottest
~day of the year and I do not know what to cook. Most likely, I will
~only heat up the boiled beef with potatoes and vegetables and ice
~coffee and a Baba au Rum for Marcel. I will have a cold sandwich,
~bologna on toasted nine grain bread. It is hot in my apartment. I
am
~ having a nice glass of Scotch, with lots and lots of ice.

We have no AC ever, just fans. Tonight was tuna on salad with
crackers and toast. DH and DD decided it was ok to heat up the
kitchen. I let them clean up.

Oddly, a hot shower will help you cool off. But icy cold Scotch
probably doesn't hurt. Be careful to have it with a side of water if
you drink it neat--the heat will dehydrate you quickly.

Hugs and a speedy repair,
maxine in ri

On Thu, 11 Aug 2005 08:35:34 -0500, Melba's Jammin'
> connected the dots and wrote:

~In article >, "Hairy"
> wrote:
~
~> "Sheryl Rosen" > wrote in message
~> ...
~> > I have to make 2 13x9" pans of brownies Saturday. (As Barb
~> > says---boys and girls! One with nuts, one without)
~> >
~> > The recipe I use is basically Barb's, minus the baking soda.
Which
~> > means each pan uses half a pound (2 sticks) of butter and 4
ounces
~> > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few
~> > other things, too).
~> >
~> > Butter is nearly $4 a pound this week!!!!
~> >
~> > I know what to expect with cookies when subbing margarine for
~> > butter...cookies with butter tend to be flatter, a little
crisper,
~> > margarine in cookies yields a higher, slightly more tender
cookie.
~> > Butter flavor Crisco is actually my choice for chocolate chip and
~> > oatmeal raisin cookies, because I like a taller,crunchy cookie
and
~> > that yields the best result for my taste. But brownies? I had
no
~> > idea what the difference would be, texture-wise, between the two
~> > fats.
~> >
~> > My thought to economize slightly on the brownies was to use 1
stick
~> > of butter and one stick of margarine per pan. (rather than 2
sticks
~> > of butter).
~> >
~> > I searched and searched on the web and couldn't find any
~> > documentation on this subject: the effects of butter vs.
margarine
~> > on brownies. Plenty on cookies, but nothing on Brownies.
~> >
~> > So after nearly an hour of Googling...I decided to do something
~> > drastic. I made a half-batch of my regular brownie recipe, and
used
~> > half butter and half margarine.
~> >
~> > They are in the oven, about half-way done.
~
~> You remind me of my elderly inlaws. They'll drive 40 miles to buy
gas
~> that is 1 or 2 cents per gallon cheaper than local.:-)
~
~>
~> Dave
~
~Huh? What'd she say to make you say that? What'd I miss?

I think it was Sheryl's "!!!! at the price of butter. Especially
since you warn folks not to substitute.

I played around with your recipe after a few batches, and came up with
an almond version folks who've tasted them like a lot.

maxine in ri

"Melba's Jammin'" > wrote in message
...
> In article >, "Hairy"
> > wrote:
>
> > "Sheryl Rosen" > wrote in message
> > ...
> > > I have to make 2 13x9" pans of brownies Saturday. (As Barb
> > > says---boys and girls! One with nuts, one without)
> > >
> > > The recipe I use is basically Barb's, minus the baking soda. Which
> > > means each pan uses half a pound (2 sticks) of butter and 4 ounces
> > > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few
> > > other things, too).
> > >
> > > Butter is nearly $4 a pound this week!!!!
> > >
> > > I know what to expect with cookies when subbing margarine for
> > > butter...cookies with butter tend to be flatter, a little crisper,
> > > margarine in cookies yields a higher, slightly more tender cookie.
> > > Butter flavor Crisco is actually my choice for chocolate chip and
> > > oatmeal raisin cookies, because I like a taller,crunchy cookie and
> > > that yields the best result for my taste. But brownies? I had no
> > > idea what the difference would be, texture-wise, between the two
> > > fats.
> > >
> > > My thought to economize slightly on the brownies was to use 1 stick
> > > of butter and one stick of margarine per pan. (rather than 2 sticks
> > > of butter).
> > >
> > > I searched and searched on the web and couldn't find any
> > > documentation on this subject: the effects of butter vs. margarine
> > > on brownies. Plenty on cookies, but nothing on Brownies.
> > >
> > > So after nearly an hour of Googling...I decided to do something
> > > drastic. I made a half-batch of my regular brownie recipe, and used
> > > half butter and half margarine.
> > >
> > > They are in the oven, about half-way done.
>
> > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas
> > that is 1 or 2 cents per gallon cheaper than local.:-)
>
> >
> > Dave
>
> Huh? What'd she say to make you say that? What'd I miss?
>
> Barb

Her first post in this thread, apparently. Her expressed intent was to save
less than 2 dollars by substituting two sticks of margarine for two sticks
of butter. She then baked a half batch of brownies to see if it would work
as well. All things considered, how much did she save?

Dave

Margaret Suran at lid wrote on 8/11/05 5:30 PM:

>>
>> They came out awesome.
>> And the Red Sox just had a 9 run 8th inning!
>> My boys are on ESPN tonight!
>> My team is winning, they are 5.5 games ahead of the 2nd place team, there
>> are 3 Jews on the field right now wearing red socks (Daddy would be SO
>> proud!) my brownies came out awesome...My Life is GOOD!!!!
>> ---
>> Love like you've never been hurt
>> Live like there's no tomorrow
>> And dance like there's nobody watching
>>
> Who are the three Jewish Red Sox? I didn't know that they had even
> one Jew on their team. ) I asked my friend, David H, but he didn't
> know who they are. He will ask in Shul tomorrow night.

Kevin Youkilis
Adam Stern
Gabe Kapler


>
> The air conditioning in our building is out. It is the second hottest
> day of the year and I do not know what to cook. Most likely, I will
> only heat up the boiled beef with potatoes and vegetables and ice
> coffee and a Baba au Rum for Marcel. I will have a cold sandwich,
> bologna on toasted nine grain bread. It is hot in my apartment. I am
> having a nice glass of Scotch, with lots and lots of ice.

--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

In article >, Margaret Suran
> wrote:
(snip)
> The air conditioning in our building is out.

Uffda!

> It is the second hottest day of the year and I do not know what to
> cook.


COOK? I'd be making a reservation! Take care of you.

> Most likely, I will only heat up the boiled beef with potatoes and
> vegetables and ice coffee and a Baba au Rum for Marcel. I will have
> a cold sandwich, bologna on toasted nine grain bread. It is hot in
> my apartment. I am having a nice glass of Scotch, with lots and lots
> of ice.


Right. Are you sure that's not a nice cube of ice with lots and lots of
Scotch?
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Hairy wrote:
> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "Hairy"
> > > wrote:
> >
> > > "Sheryl Rosen" > wrote in message
> > > ...
> > > > I have to make 2 13x9" pans of brownies Saturday. (As Barb
> > > > says---boys and girls! One with nuts, one without)
> > > >
> > > > The recipe I use is basically Barb's, minus the baking soda. Which
> > > > means each pan uses half a pound (2 sticks) of butter and 4 ounces
> > > > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few
> > > > other things, too).
> > > >
> > > > Butter is nearly $4 a pound this week!!!!
> > > >
> > > > I know what to expect with cookies when subbing margarine for
> > > > butter...cookies with butter tend to be flatter, a little crisper,
> > > > margarine in cookies yields a higher, slightly more tender cookie.
> > > > Butter flavor Crisco is actually my choice for chocolate chip and
> > > > oatmeal raisin cookies, because I like a taller,crunchy cookie and
> > > > that yields the best result for my taste. But brownies? I had no
> > > > idea what the difference would be, texture-wise, between the two
> > > > fats.
> > > >
> > > > My thought to economize slightly on the brownies was to use 1 stick
> > > > of butter and one stick of margarine per pan. (rather than 2 sticks
> > > > of butter).
> > > >
> > > > I searched and searched on the web and couldn't find any
> > > > documentation on this subject: the effects of butter vs. margarine
> > > > on brownies. Plenty on cookies, but nothing on Brownies.
> > > >
> > > > So after nearly an hour of Googling...I decided to do something
> > > > drastic. I made a half-batch of my regular brownie recipe, and used
> > > > half butter and half margarine.
> > > >
> > > > They are in the oven, about half-way done.
> >
> > > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas
> > > that is 1 or 2 cents per gallon cheaper than local.:-)
> >
> > >
> > > Dave
> >
> > Huh? What'd she say to make you say that? What'd I miss?
> >
> > Barb
>
> Her first post in this thread, apparently. Her expressed intent was to save
> less than 2 dollars by substituting two sticks of margarine for two sticks
> of butter. She then baked a half batch of brownies to see if it would work
> as well. All things considered, how much did she save?
>
> Dave


Short term perhaps not much, but long term her savings could be
significant -- especially if she bakes brownies frequently. Watch the
pennies and the pounds take care of themselves.

Alexis

On Thu 11 Aug 2005 08:22:43p, Alexis wrote in rec.food.cooking:

>
> Hairy wrote:
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >, "Hairy"
>> > > wrote:
>> >
>> > > "Sheryl Rosen" > wrote in message
>> > > ...
>> > > > I have to make 2 13x9" pans of brownies Saturday. (As Barb
>> > > > says---boys and girls! One with nuts, one without)
>> > > >
>> > > > The recipe I use is basically Barb's, minus the baking soda.
>> > > > Which means each pan uses half a pound (2 sticks) of butter and 4
>> > > > ounces of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and
>> > > > a few other things, too).
>> > > >
>> > > > Butter is nearly $4 a pound this week!!!!
>> > > >
>> > > > I know what to expect with cookies when subbing margarine for
>> > > > butter...cookies with butter tend to be flatter, a little
>> > > > crisper, margarine in cookies yields a higher, slightly more
>> > > > tender cookie. Butter flavor Crisco is actually my choice for
>> > > > chocolate chip and oatmeal raisin cookies, because I like a
>> > > > taller,crunchy cookie and that yields the best result for my
>> > > > taste. But brownies? I had no idea what the difference would
>> > > > be, texture-wise, between the two fats.
>> > > >
>> > > > My thought to economize slightly on the brownies was to use 1
>> > > > stick of butter and one stick of margarine per pan. (rather than
>> > > > 2 sticks of butter).
>> > > >
>> > > > I searched and searched on the web and couldn't find any
>> > > > documentation on this subject: the effects of butter vs.
>> > > > margarine on brownies. Plenty on cookies, but nothing on
>> > > > Brownies.
>> > > >
>> > > > So after nearly an hour of Googling...I decided to do something
>> > > > drastic. I made a half-batch of my regular brownie recipe, and
>> > > > used half butter and half margarine.
>> > > >
>> > > > They are in the oven, about half-way done.
>> >
>> > > You remind me of my elderly inlaws. They'll drive 40 miles to buy
>> > > gas that is 1 or 2 cents per gallon cheaper than local.:-)
>> >
>> > >
>> > > Dave
>> >
>> > Huh? What'd she say to make you say that? What'd I miss?
>> >
>> > Barb
>>
>> Her first post in this thread, apparently. Her expressed intent was to
>> save less than 2 dollars by substituting two sticks of margarine for
>> two sticks of butter. She then baked a half batch of brownies to see if
>> it would work as well. All things considered, how much did she save?
>>
>> Dave
>
>
> Short term perhaps not much, but long term her savings could be
> significant -- especially if she bakes brownies frequently. Watch the
> pennies and the pounds take care of themselves.
>
> Alexis

I wish that could be said of my weight! :-)



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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Virus Database (VPS): 0532-3, 08/10/2005
Tested on: 8/11/2005 8:26:22 PM
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http://www.avast.com

Alexis wrote:
> Hairy wrote:>
> > Her first post in this thread, apparently. Her expressed intent was to save
> > less than 2 dollars by substituting two sticks of margarine for two sticks
> > of butter. She then baked a half batch of brownies to see if it would work
> > as well. All things considered, how much did she save?
> >
> > Dave
>
>
> Short term perhaps not much, but long term her savings could be
> significant -- especially if she bakes brownies frequently. Watch the
> pennies and the pounds take care of themselves.
>
> Alexis

Exactly!
I'm changing the way I make brownies for the long haul. If the texture
and flavor doesn't suffer by using half butter/half margarine--why not?
If they were not as good, I'd go back to butter, no problem.

Fact is, I knew the flavor wouldn't suffer, it was the texture I was
concerned about. They are just as fudgey and in fact, chewier, with
the margarine. That's how I like brownies. Not cakey. Chewy.

I brought my experiment into work. I just said I was trying out a new
recipe, I didn't specify what was different. My boss had 3 yesterday
and I sent some home for his family. He deemed the new recipe "a
keeper". And I love what he said about brownies...."Brownies should
make you lick your fingers....when I want cake, I'll have cake. These
are exactly what a brownie should be".

Good enough for me!!!!

wrote:

> Exactly!
> I'm changing the way I make brownies for the long haul. If the texture
> and flavor doesn't suffer by using half butter/half margarine--why not?
> If they were not as good, I'd go back to butter, no problem.

There is that transfat thing to worry about though. They've found
margarine is not a very healthy fat to eat.
Goomba

Goomba38 wrote:
> wrote:
>
> > Exactly!
> > I'm changing the way I make brownies for the long haul. If the texture
> > and flavor doesn't suffer by using half butter/half margarine--why not?
> > If they were not as good, I'd go back to butter, no problem.
>
> There is that transfat thing to worry about though. They've found
> margarine is not a very healthy fat to eat.
> Goomba

True, but we ARE talking about *brownies* here -- it's not as though
anyone thought they were healthy to begin with <g>, and hopefully
nobody will be eating the entire pan all by themselves.

On Thu, 11 Aug 2005 08:30:43 -0500, Melba's Jammin'
> wrote:

>In article >, Sheryl Rosen
> wrote:
>
>> Anyway, I forgot to add it once, and I liked the result. Very fudgey!
>> So I omit it.
>
>Describe fudgy for me. (This ought to be interesting). I went to a
>Tastefully Simple party once and they had these fudgy brownies and I
>thought they were icky and underbaked - the consistency of
>thick-enough-to-hold-its-shape batter - like raw. Is that what you're
>talking about?
>--
>-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
>couple pictures added to the 7/29 note on 8/5)

I too prefer fudgy brownies to cakey ones. Fudgy is just what it
sounds like -- with a chewy consistency (like fudge, duh!) rather than
a crumbly one. Your recipe tends to be on the cakey side of the
brownie spectrum, IMO&E, which is groovalacious if you like cakey
brownies. And yours <grovel> is the only, the ONLY, cakey brownie
recipe I like :-)

How'd I do?

Now stop bugging Margaret and making her sound like a lush, she's
merely a woman of grace and style :-)

TammyM

On 12 Aug 2005 06:38:50 -0700, wrote:

>
>Alexis wrote:
>> Hairy wrote:>
>> > Her first post in this thread, apparently. Her expressed intent was to save
>> > less than 2 dollars by substituting two sticks of margarine for two sticks
>> > of butter. She then baked a half batch of brownies to see if it would work
>> > as well. All things considered, how much did she save?
>> >
>> > Dave
>>
>>
>> Short term perhaps not much, but long term her savings could be
>> significant -- especially if she bakes brownies frequently. Watch the
>> pennies and the pounds take care of themselves.
>>
>> Alexis
>
>Exactly!
>I'm changing the way I make brownies for the long haul. If the texture
>and flavor doesn't suffer by using half butter/half margarine--why not?
>If they were not as good, I'd go back to butter, no problem.
>
>Fact is, I knew the flavor wouldn't suffer, it was the texture I was
>concerned about. They are just as fudgey and in fact, chewier, with
>the margarine. That's how I like brownies. Not cakey. Chewy.
>
>I brought my experiment into work. I just said I was trying out a new
>recipe, I didn't specify what was different. My boss had 3 yesterday
>and I sent some home for his family. He deemed the new recipe "a
>keeper". And I love what he said about brownies...."Brownies should
>make you lick your fingers....when I want cake, I'll have cake. These
>are exactly what a brownie should be".


My sentiments exactly, Sheryl! I can't abide most cakey brownies, but
I can become quite, erm, possessive in the company of chewy ones :-)

TammyM

Alexis wrote:
>
> True, but we ARE talking about *brownies* here -- it's not as though
> anyone thought they were healthy to begin with <g>, and hopefully
> nobody will be eating the entire pan all by themselves.
>


Of course not. Eating the whole pan with a carton of vanilla ice cream,
however... :-)

Best regards,
Bob

Goomba38 wrote:

> wrote:
>
> > Exactly!
> > I'm changing the way I make brownies for the long haul. If the
> > texture and flavor doesn't suffer by using half butter/half
> > margarine--why not? If they were not as good, I'd go back to
> > butter, no problem.
>
> There is that transfat thing to worry about though. They've found
> margarine is not a very healthy fat to eat. Goomba


You mean, that's what the current thinking MAYBE says. People have
latched on to it like superglue because it's something they want to
hear, while continuing to ignore all the other stuff about saturated
fats and what not.

Don't be surprised if a couple years from now it's, "oh never mind
about that transfat business, turned out to be something else."



Brian

> wrote in message
ups.com...
>
> Alexis wrote:
> > Hairy wrote:>
> > > Her first post in this thread, apparently. Her expressed intent was to
save
> > > less than 2 dollars by substituting two sticks of margarine for two
sticks
> > > of butter. She then baked a half batch of brownies to see if it would
work
> > > as well. All things considered, how much did she save?
> > >
> > > Dave
> >
> >
> > Short term perhaps not much, but long term her savings could be
> > significant -- especially if she bakes brownies frequently. Watch the
> > pennies and the pounds take care of themselves.
> >
> > Alexis
>
> Exactly!
> I'm changing the way I make brownies for the long haul.

I can accept that, even though it is the opposite of what you said in your
first post.

If the texture
> and flavor doesn't suffer by using half butter/half margarine--why not?
> If they were not as good, I'd go back to butter, no problem.
>
> Fact is, I knew the flavor wouldn't suffer, it was the texture I was
> concerned about. They are just as fudgey and in fact, chewier, with
> the margarine. That's how I like brownies. Not cakey. Chewy.
>

Me too:-)

> I brought my experiment into work. I just said I was trying out a new
> recipe, I didn't specify what was different. My boss had 3 yesterday
> and I sent some home for his family. He deemed the new recipe "a
> keeper". And I love what he said about brownies...."Brownies should
> make you lick your fingers....when I want cake, I'll have cake. These
> are exactly what a brownie should be".
>
> Good enough for me!!!!
>

In article >, (TammyM)
wrote:

> On Thu, 11 Aug 2005 08:30:43 -0500, Melba's Jammin'
> > wrote:
>
> >In article >, Sheryl Rosen
> > wrote:
> >
> >> Anyway, I forgot to add it once, and I liked the result. Very fudgey!
> >> So I omit it.
> >
> >Describe fudgy for me. (This ought to be interesting). I went to a
> >Tastefully Simple party once and they had these fudgy brownies and I
> >thought they were icky and underbaked - the consistency of
> >thick-enough-to-hold-its-shape batter - like raw. Is that what you're
> >talking about?
> >--
> >-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
> >couple pictures added to the 7/29 note on 8/5)
>
> I too prefer fudgy brownies to cakey ones. Fudgy is just what it
> sounds like -- with a chewy consistency (like fudge, duh!) rather than
> a crumbly one. Your recipe tends to be on the cakey side of the
> brownie spectrum, IMO&E, which is groovalacious if you like cakey
> brownies. And yours <grovel> is the only, the ONLY, cakey brownie
> recipe I like :-)
>
> How'd I do?

OK. I guess. Maybe. Sort of. OK, nice grovel! That's funny. I
don't think of my brownies as cakey at all! At my reunion in VT our
hostess had brownies -- now, THOSE were cakey -- like about 2" high!
Mine own brownies are maybe 3/4 - 1" high. If I've got a fresh can of
baking powder, I cut back on the amount some. Baking time enters in,
too.
>
> Now stop bugging Margaret and making her sound like a lush, she's
> merely a woman of grace and style :-)

<cough> I calls 'em the way I sees 'em. You're right on the grace and
style part, though. ME? Bug Margaret? Nevah! I know upon which side
of the bread the chicken liver is schmeared.

> TammyM
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

In article >, group wrote:

> On Thu, 11 Aug 2005 08:35:34 -0500, Melba's Jammin'
> > connected the dots and wrote:
>
> ~In article >, "Hairy"
> > wrote:
(snippage)
> ~> > They are in the oven, about half-way done.
> ~
> ~> You remind me of my elderly inlaws. They'll drive 40 miles to buy
> gas
> ~> that is 1 or 2 cents per gallon cheaper than local.:-)

> ~>
> ~> Dave
> ~
> ~Huh? What'd she say to make you say that? What'd I miss?
>
> I think it was Sheryl's "!!!! at the price of butter. Especially
> since you warn folks not to substitute.

OK.
No, I just say not to complain to me about it if you do and the brownies
don't turn out. I've been caught making them with a stick of margarine
when I'm shy on butter. The earth is still spinning. :-0) 99% of the
time, though, I do use unsalted butter. It was $2.79/lb. at the
supermarket when I bought a pound yesterday. :-0)
>
> I played around with your recipe after a few batches, and came up with
> an almond version folks who've tasted them like a lot.

Well, let's hear it, Voman.

> maxine in ri
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Melba's Jammin' wrote:
>
> <cough> I calls 'em the way I sees 'em. You're right on the grace and
> style part, though. ME? Bug Margaret? Nevah! I know upon which side
> of the bread the chicken liver is schmeared.

Well, that's too easy... chicken liver is never schmeared on sliced
bread... even a goy knows where on a sliced roll to schmear. But do
you know which is the correct side to schmear on matzoh?

Sheldon

Margaret Suran wrote:
>
> The air conditioning in our building is out. It is the second hottest
> day of the year and I do not know what to cook. Most likely, I will
> only heat up the boiled beef with potatoes and vegetables and ice
> coffee and a Baba au Rum for Marcel. I will have a cold sandwich,
> bologna on toasted nine grain bread. It is hot in my apartment.

No A/C sounds like the perfect excuse to go out for Chinese.

> I am having a nice glass of Scotch, with lots and lots of ice.

Wouldn't that be a glass of nice Scotch... ok, a big glass of nice
Scotch.

Sheldon

Sheldon wrote:
> Melba's Jammin' wrote:
>
>><cough> I calls 'em the way I sees 'em. You're right on the grace and
>>style part, though. ME? Bug Margaret? Nevah! I know upon which side
>>of the bread the chicken liver is schmeared.
>
>
> Well, that's too easy... chicken liver is never schmeared on sliced
> bread... even a goy knows where on a sliced roll to schmear. But do
> you know which is the correct side to schmear on matzoh?
>
> Sheldon
>


It's a trick question.
Matzoh doesn't schmear; it doesn't matter what you try to schmear it on.

Best regards, ;-)
Bob

zxcvbob wrote:
> Alexis wrote:
> >
> > True, but we ARE talking about *brownies* here -- it's not as though
> > anyone thought they were healthy to begin with <g>, and hopefully
> > nobody will be eating the entire pan all by themselves.
> >
>
>
> Of course not. Eating the whole pan with a carton of vanilla ice cream,
> however... :-)
>
> Best regards,
> Bob

Well, there is that of course. But you already know the universal cure
for any problems that might arise when eating an entire pan with a
carton of vanilla ice cream, right? You can counteract any and all
negative caloric and fat effects if you simply have either water or
diet soda with that pan-and-carton :-)

In article .com>,
"Sheldon" > wrote:

> Melba's Jammin' wrote:
> >
> > <cough> I calls 'em the way I sees 'em. You're right on the grace and
> > style part, though. ME? Bug Margaret? Nevah! I know upon which side
> > of the bread the chicken liver is schmeared.
>
> Well, that's too easy... chicken liver is never schmeared on sliced
> bread... even a goy knows where on a sliced roll to schmear. But do
> you know which is the correct side to schmear on matzoh?
>
> Sheldon
>

Easy. The top side.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Melba's Jammin' at wrote on 8/12/05 1:51 PM:

>>> Describe fudgy for me. (This ought to be interesting). I went to a
>>> Tastefully Simple party once and they had these fudgy brownies and I
>>> thought they were icky and underbaked - the consistency of
>>> thick-enough-to-hold-its-shape batter - like raw. Is that what you're
>>> talking about?


No, never underbaked.
Just...not fluffy.
Dense. Not quite as dense as flourless chocolate cake, but approaching
that. Actually, the standard Betty Crocker brownie mix makes a good texture
for brownies (when baked until the toothpick comes out with fudgey crumbs,
but not wet, as your recipe states), but the chocolate flavor is lacking, to
me, compared to home-made. Hence, my quest to melt chocoloate and butter for
brownies.

The perfect brownie to me has a top crust that is lighter in color than
inside, and it sort of flakes off when you bite into it-your tooth sinks
into deep brown, sticky but structured mass of cookie/cake/chewy goodness.
And it's chewy. Not like a hard caramel or like stale fudge--but like---hmmm
let me think....like....there's nothing I can think of that's like that
texture.

The only way I think you can understand is to make your recipe--one batch
with baking powder and one without. Of course, bake them for exactly the
same amount of time, in exactly the same spot in the oven. Then when cool,
put them side by side and see and taste the difference.

The only change I made to your recipe ever (before the margarine/butter
thing the other day) was to eliminate the leavening. So side by side, one
would be cakey (like yours) and one pan would be chewy (Like mine).

I know what you mean about icky and underbaked. I hate chocolate chip
cookies that are "soft and moist", also oatmeal cookies. They just taste
underbaked to me. Cookies should bend, then break. Or just break with hard
crumbs. But never should a cookie break with soft crumbs, if it does, it's
underbaked.


then Tammy wrote:
>>
>> I too prefer fudgy brownies to cakey ones. Fudgy is just what it
>> sounds like -- with a chewy consistency (like fudge, duh!) rather than
>> a crumbly one. Your recipe tends to be on the cakey side of the
>> brownie spectrum, IMO&E, which is groovalacious if you like cakey
>> brownies. And yours <grovel> is the only, the ONLY, cakey brownie
>> recipe I like :-)
>>
>> How'd I do?

--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

On 10-Aug-2005, Sheryl Rosen > wrote:

> I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys and
> girls! One with nuts, one without)
>
> The recipe I use is basically Barb's, minus the baking soda.
> Which means each pan uses half a pound (2 sticks) of butter and 4 ounces of
> unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other things,
> too).
>
> Butter is nearly $4 a pound this week!!!!
>
> I know what to expect with cookies when subbing margarine for
> butter...cookies with butter tend to be flatter, a little crisper, margarine
> in cookies yields a higher, slightly more tender cookie. Butter flavor
> Crisco is actually my choice for chocolate chip and oatmeal raisin cookies,
> because I like a taller,crunchy cookie and that yields the best result for
> my taste. But brownies? I had no idea what the difference would be,
> texture-wise, between the two fats.
>
> My thought to economize slightly on the brownies was to use 1 stick of
> butter and one stick of margarine per pan. (rather than 2 sticks of butter).
>
> I searched and searched on the web and couldn't find any documentation on
> this subject: the effects of butter vs. margarine on brownies. Plenty on
> cookies, but nothing on Brownies.
>
> So after nearly an hour of Googling...I decided to do something drastic.
> I made a half-batch of my regular brownie recipe, and used half butter and
> half margarine.
>
> They are in the oven, about half-way done.
>
> First thoughts:
> 1. No discernible difference in the melting of the chocolate using 50%
> butter/50% margarine vs. all butter.
>
> 2. After adding the sugar, I tasted the melted chocolate/fat/sugar combo (as
> I always do because it's irresistible to me!) and it tasted yummy. Maybe a
> little bit greasier, but not necessarily in a bad way.
>
> 3. The mixture was not a terribly thick layer in the pan. Thing is, I used
> a half recipe and a 9x9" pan. I usually use a 9 x 13" pan and a full
> recipe. Soo....I am not comparing apples to apples. And thinner is not
> necessarily worse, in fact, with such a rich fudgy brownie, smaller may be
> more desirable.
>
> I used walnuts in this batch, because I figure my office mates will be the
> beneficiaries of this little experiment, and I know my boss likes nuts.
>
> Thing is, many of the people who will be eating these on Saturday have eaten
> my brownies before and they are looking forward to "Sheryl's Brownies". I
> have a reputation to uphold! They have to be as good, or better, than the
> ones I've made before.
>
> I'll let you know how these turn out. I'm getting itchy...I wanna try 'em!
>
> --
> ---
> Love like you've never been hurt
> Live like there's no tomorrow
> And dance like there's nobody watching
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
These are like Lay's Potato Chips. Nobody can eat just one.
It's just possible that Hershey's knows what to do with chocolate.
the controversy between butter and margerine. The saturated
fat in butter melts at 55°F while the hydrogenated fat in margerine
melts at 115°F. The human body operates at 98.6°F. Maybe there's
a biologist out there that can tell us what is going on.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I've made these a few times. I've never had better.

Best Brownies (From Hershey's Kitchens)
Ingredients:

* 1/2 cup (1 stick) butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped nuts (optional)
* CREAMY BROWNIE FROSTING (recipe follows)

Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.


CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Hershey's Kitchens
Recipes for every occasion
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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Goomba38 at wrote on 8/12/05 9:45 AM:

> wrote:
>
>> Exactly!
>> I'm changing the way I make brownies for the long haul. If the texture
>> and flavor doesn't suffer by using half butter/half margarine--why not?
>> If they were not as good, I'd go back to butter, no problem.
>
> There is that transfat thing to worry about though. They've found
> margarine is not a very healthy fat to eat.
> Goomba

But once it melts, is it still a trans-fat?
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching