Hypothetically....

If a hypothetic amateur in the ways of mother nature...

Wanted to make some hypothetical brownies...

With some mother nature in a hypothetical bag....

How exactly, hypothetically....

Would a hypothetical individual...

Hypothetically go about doing that...

With hypothetical measurements and baking process...hypothetically?

Follow the directions and then dump a quarter bag in it. I think that would probably be sufficient.

for sandbagging me with those loaded brownies that one time, back when I ate sweet foods, which I don't do now (though it's not related to the incident in question, I just lost my taste for sugar), though I will admit that those brownies produced a damn interesting 200-mile drive home that night.

Redstone

and use that for the oil called for in the recipe or boxed mix

hypothetically, that is

If someone was hypothetically alergic to dairy, what type of oil would be a good substitute for butter in baking? :shrug:

are hypothetically violently allergic? or if it is not too bad maybe try anyway because the clarified butter would be fairly free of the protien element

I honestly don't know about the particular extraction and other oils - good question. I may need to research this.

I don't see why olive oil wouldn't work fine, hypothetically--the reason the butter works is because mother nature's finer qualities are fat soluble, so they bind to fat molecules in the butter; I would assume (though this is hypothetical--erm, even more hypothetical than the other part) that another oil would work just as well ...

I'd say the best thing to do would be to put a quarter ground of mother nature in a hypothetical coffee grinder and grind it into a fine powder. Then melt a stick of hypothetical butter on the stove over medium-low heat. When the butter is melted, hypothetically, you should stir in the finely ground mother nature and let it simmer for, say, about fifteen minutes. When you've done that, just use the butter in your favorite brownie recipe. (Theoretically, you could strain the butter through a cheesecloth first, since the finer qualities of mother nature, being fat soluble, have now moved from the dust to the butter itself; but if you don't mind a slight grainy texture to your hypothetical brownies, that step seems pretty pointless.)