We are trying to get away from using any artificial butter (margarine), and
use only the real thing, as the margarines are very unhealthy. However,
when my wife makes brownies with real butter, they turn out very dry. If she
uses margarine, they are moist, just right. How can you adjust the recipe so
that they come out a little moist, without adding something that is
unhealthy back in? When recipes call for "butter" don't they mean REAL
butter?