Jimbo wrote:
> 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?
>
>


Butter and margarine should be interchangable, but most of the sticks of
stuff you buy as margarine are not *really* margarine -- they have more
water and less fat than meets the legal definition. What kind of
margarine is Wife using? It should have 100 calories per tablespoon,
and the word "margarine" or "oleomargarine" prominently on the label.

Also, are you sure she used the same recipe?
She also may have overbaked them.

Here's the recipe I use (with margarine, I haven't tried it will real
butter):

Brownies
(adapted from recipe in _Better Homes and Gardens Cookbook_)

1/3 C cocoa
1/2 C flour
1 C sugar
1/2 C butter
2 eggs
1 tsp vanilla
1/2 C chopped nuts

Peheat oven to 325°. Sift dry ingredients into mixing bowl. Add
remaining ingredients and beat well. Bake in greased 8x8x2" pan for 35
minutes.

Original recipe called for 2 squares unsweet baking chocolate and (I
think) 1/3 C butter instead of 1/2 C.

This recipe triples well, baked in a 4 quart lasagna pan.