Hi Mike, I think you might be responding to PJ's math in another blog post on how to reduce sugar in cookies and bars. In that blog post she reduces the sugar in various baked goods, using different methods of reduction. One way she reduces the sugar is to use half the original amount of sugar, by weight. Another way she tries to reduce the sugar is to use baker's percentages, and to use only 50% sugar (as compared to the weight of the flour). In the Quick and Easy Fudge Brownie recipe, the flour amount is 120g and the sugar amount is 347g. So, you're totally correct that half the sugar amount would be 173g. However, for 50% based on baker's percentages, you'd actually be taking 50% of the flour weight (which is always considered 100%), so that sugar amount would only be 60g. No wonder those brownies were inedible! 

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