In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods. You’ll likely notice a more robust flavor and the color of the finished baked good may be darker as well.
These alterations in color, flavor, and texture come from the way brown sugar is made. Brown sugar is white sugar with molasses mixed in; as much as 10% molasses, by weight, depending on the manufacturer. That molasses might make the texture moister, so it might be helpful to slightly decrease the amount of the wet ingredients (like milk or water) in your recipe or slightly increase the dry ingredients (such as flour, cocoa powder, or oats). You’ll also probably notice a hint of caramel or butterscotch flavor.
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In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods. You’ll likely notice a more robust flavor and the color of the finished baked good may be darker as well.
These alterations in color, flavor, and texture come from the way brown sugar is made. Brown sugar is white sugar with molasses mixed in; as much as 10% molasses, by weight, depending on the manufacturer. That molasses might make the texture moister, so it might be helpful to slightly decrease the amount of the wet ingredients (like milk or water) in your recipe or slightly increase the dry ingredients (such as flour, cocoa powder, or oats). You’ll also probably notice a hint of caramel or butterscotch flavor.