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!!!!