Butter Does Work

More and more I have been substituting butter for the shortening fat in my baking recipes. At first, I was using 1/2 butter and 1/2 shortening. But the shortening was still bothering me, so I decided to use the full butter this time around. I had read online that it would change the consistancy of the finished product. It was recommended to use a tad less of the butter. But I just substituted the correct amount, and I saw no difference in the texture of the brownies that I made. In fact, I thought they were even better - perhaps a bit richer. I am glad the butter performs as good as the shortening. It is more expensive, but I feel better using a natural fat as opposed to a man-made one. And I know my body will respond better to it.