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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)