Brownies: Butter vs. Margarine

On Fri, 12 Aug 2005 12:56:10 -0500, Melba's Jammin'

~ ~(snippage) buy ~ ~ ~OK. ~No, I just say not to complain to me about it if you do and the brownies ~don't turn out. I've been caught making them with a stick of margarine ~when I'm shy on butter. The earth is still spinning. :-0) 99% of the ~time, though, I do use unsalted butter. It was $2.79-lb. at the ~supermarket when I bought a pound yesterday. :-0) with ~ ~Well, let's hear it, Voman. ~

You mean...share??8-0 Found it! originally typed into the old computer, and lost with the hard drive. I think it's a combination of the KA Whole Wheat flour brownies and yours. Or maybe it's just mine.

Definately time to type it in again. The only copy I still have has been drizzled over.

Chocolate Almond Brownies

1 cup whole wheat flour 2 cups ganulated sugar 3-4 cup unsweetened cocoa powder 1-2 cup coarse ground almonds 1-2 cup fine ground almonds 1-4 teaspoon salt, optional 1 stick butter, melted 1-4 cup vegetable oil 3 large eggs 1-2 teaspoon vanilla extract 1-2 teaspoon almond extract

Preheat oven to 350F

In a large glbutt bowl, melt butter mixed with oil in the microwave, about 5 minutes on half-power.

maxine in ri Add flour, sugar, cocoa, ground almonds and salt. Stir to combine. Add eggs, one at a time, stirring after each addition. Add extracts, stir until mixed

Scrape batter into 9" x 9" pan greased or lined with parchment paper. Bake 30 minutes. Allow them to cool, then store in refrigerator for an hour before cutting.

If you like them less fudgy, add 5-10 minutes to the baking time.