I have been using the same brownie recipe forever. I have also used the same brand of everything from chocolate to sugar. The only thing that's changed is that I moved to Denver from California. Could this have anything to do with my brownies being greasy? Does altitude play a role in that? They are REALLY greasy. I am having to cut them while still warm and place them on multiple layers of paper towels. The paper towels are soaked through after about 15 minutes.
Whenever I have read about the differences in "high altitude" baking (although I'm not quite sure if Denver counts as "high altitude") it's normally that things are too DRY or don't rise properly. I don't hear much about things being to greasy or too wet.
As an obvious solution, I did cut back on the fat when I made the recipe yesterday. However, I don't want to cut back on it so much that it changes everything in a bad way.