I'd love to prepare these beautiful brownies..but I wanted to clear some doubts first..first of all, the sugar crystals that I use are slightly larger than the ones we usually get to buy...should I cut back on the sugar due to this? Should I replace the sugar with icing sugar? And will it affect my shiny top, considering the fact that the melting of sugar and butter is a crucial step in this recipe. Can I halve the recipe for my 8x8" cake pan? Also, there is a small difference in the recipe listed on the blog and the KAF website. According to the website, the butter is melted first and the sugar is added next, while the blog asks us to melt them together. Kindly advise. Thank you. Thank you for noticing the discrepancy between the two recipe postings. I will notify our web team and have it updated. Since your sugar has a larger granule, I would certainly melt the butter with the sugar initially and then make sure you reheat it again thoroughly and stir to be sure the sugar dissolves properly. Yes, you may use a half recipe for an 8X8 pan, though the brownies will be slightly thicker, so just monitor your baking time accordingly. ~Amy

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