I am a diabetic and try to exchange sugar in recipes for Stevia baking products. It will never taste like sugar but I have accepted that. I LOVE King Arthur products and recipes. I bake for church and friends and family often so I don't alter those recipes and they always come out great and when asked for the recipes, I send them to your website. My problem with this recipe is that my conversion to Stevia did not come out very well. The batter was very stiff and after baked, the brownies were on the dry side. Could you suggest what I might do differently that would add moisture to this recipe made without sugar?

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