Is there any way to make these without the butter? I see one commenter substituted canola oil and didn't have such great results. My main brownie-tester is severely lactose intolerant and I've created a whole lot of spectacularly awful (though funny) "fail" in my attempts to bake with various butter substitutes on the market. Some fare better than others. Any ideas? I'd try margarine first, but only for half the butter called for. Try using applesauce for the rest; I think that could get you pretty close. Susan.

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