I am at my wit's end, and I'm hoping someone out there knows what the hey I am talking about! I have used the same brownie recipe for years. They were rich, chocolately, had that nice little "crackle" on top that made it decadent. I have since moved, and now they are dry, like a heavy cake, and do not have that nice "crackle" on top or a rich chocolate taste. I CANNOT for the life of me figure out what is going on. This is the scoop so far: 1. The obvious - it's the very same book, same recipe. 2. Altitude is the same from old house - new house. 3. I no longer have a gas stove in the new house...but I've baked in a regular stove before for years and was able to make good brownies. 4. I've tried using different size pans...8x8, 9x9, and what the recipe calls for, 13 x 9. No difference. 5. I'm using real butter now. Just realized that one now....hmmmm. But you'd think that would make them better, not worse....? 6. I have used half sugar, half Splenda, but pretty sure I've tried whole sugar because of the yucky outcome with my dry brownies since moving to the new home. 7. I use free range eggs now, can't see how that would make a difference??? That's all I can think of. If anyone can see something obvious, I'd love to hear it. I hate wasting food, but yet hate wasting calories not enjoying a good, rich, fudgey brownie. I figure if I HAVE to ice a brownie to make it taste edible, it's not a good brownie. Period. This whole post probably sounds pathetic, but I've been eating bad brownies for a year now, finally thought maybe the Dis crowd would know what to do. Like I said, it's my same recipe I've used for years. I think my house is brownie-haunted. Help please!