I have done exactly what you describe more often than I care to admit. It's not possible to get EXACTLY the same texture when adding the sugar at the end (it depends very much on the recipe. If it starts with creaming, obviously there's not much chance), you can get fairly close. Muffins can be redeemed to about 90% of correct texture. Brownies maybe, if you put the batter over some warm water, and give it about 5 minutes of stirring. The idea is to get the sugar partially dissolved and evenly distributed, which is obviously more difficult to do once the flour and eggs have been put in. Susan

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