I have had shockingly good luck using the Smucker's Baking Fat Replacement
stuff. I don't have any at the moment, but it's in the baking section and
looks like a squeezable jelly container. It's a lighter color than apple
butter, but it is brownish. It bakes up brownies really well. Perhaps you
could give that a try?
Apryl wrote: I can easily replace the egg, but don't know for sure what
would be best for