Follow-up question to this: A lot of these comments concern the spread of cookies, but I'm trying to find/devise a chewy brownie recipe with reduced sugar. When I reduce sugar, the brownies come out dry and crumbly. I don't really want to add applesauce because that would affect the taste. I understand that this experiment didn't include the addition of fat, but are you able to theorize with respect to brownies whether adding fat would a good idea? Then again, is adding fat so much healthier than keeping the sugar?? Any other thoughts with respect to chewy brownies, specifically, would be very welcome!

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