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.