I have a question about the recipe "Alice Medrich's Best Cocoa Brownies" from Genius Recipes. How should I reduce the sugar in the recipe?
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There was just a column about adapting baking recipes. I would check that out (under columns). The gist was that you should decrease it a little bit at a time, each time you make the cake decreasing it by a bit more if it worked the time before and you thought there was room for more cutting.