Brown Sugar: Complete Baking Guide
Moist, chewy, and deeply caramel-flavored
What Brown Sugar Does in Baking
Brown sugar is white sugar with molasses added back in — the molasses gives it a deep caramel flavor and holds moisture. Baked goods made with brown sugar are softer, chewier, and moister than those made with white sugar. It also makes cookies spread less and creates a deeper golden-brown color.
Key Properties
- ▸Contains molasses — adds flavor and moisture
- ▸Light brown: ~3.5% molasses; dark brown: ~6.5% molasses
- ▸More acidic than white sugar — reacts with baking soda
- ▸Produces chewier, softer baked goods
- ▸1 cup packed = 220g
Quick Measurement Reference
| Cups | Grams |
|---|---|
| ¼ cup | 55g |
| ½ cup | 110g |
| 1 cup | 220g |
| 2 cups | 440g |
Expert Baking Tips
- 1Always pack brown sugar firmly into the measuring cup — it should hold the cup shape when turned out.
- 2Dark brown sugar gives a stronger molasses flavor; light brown is milder and works in most recipes.
- 3To soften hardened brown sugar, place a slice of bread or apple in the container overnight.
- 4Store in an airtight container or resealable bag to prevent hardening.
⚠️ Common Mistakes to Avoid
- ✗Not packing brown sugar when measuring — you'll end up using less than the recipe calls for.
- ✗Letting brown sugar harden — always seal it tightly after use.
- ✗Using dark brown sugar when light brown is specified — the stronger molasses flavor can be overpowering.
Out of Brown Sugar?
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