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