brownie secret

[Guest.Visitor]

I have to cook. I to have pondered this question. So, I went to a pastry chef and ask her. The response was "Due to the fact that a cake requires more oil, more eggs, and a different type of flour and in most cases a variation in cooking temperture, the consistancy of the desert/snack will produce a less dense product. Also, cakes usually are covered with sweet sauce (frosting) to mask any impurities". WOW! I thought, that sounds like something a programmer would tell a user!!! Merry Christmas!

[trevor.lazarus@ssa.gov]

brownie secret

I'd never heard of a brownie (to eat) until I came to the US. To me the consistency comes from the oil as a major ingredient. Cake has less per volume.. just a guess... from this breadmaker. Trevor

[David Abramowitz]

brownie secret

I seem to vaguely remember something about Brownies from the 60s. Nope, can't remember. Dave

[G.Gaunt]

brownie secret

I don't know how to cook, but for the longest time I've been itching to ask this novice question -- what is it that makes a brownie a brownie, and not chocolate cake?

[Guest.Visitor]

brownie secret

Or was it Cub Scouts?