Kathryn, I'm just starting my reduced-sugar brownie and cookie testing, so stay tuned. In the meantime, I'd say given brownies' very chocolate (bitter) nature, 50% would be too low — way too low, also given their moistness, which comes in large part from a significant sugar to flour ratio. Brownies may just be one of those things that needs to be high sugar — but I'll find out soon! PJH

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