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)