Substitute for Brown sugar
What it does in a recipe: White sugar + molasses: adds moisture, chew, and caramel depth.
4 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.
White sugar + molasses
per 1 cup brown sugar
Brown sugar IS white sugar plus molasses.
What changes: Nothing — chemically identical
Best for: Anything
White sugar
per 1 cup brown sugar
Molasses is what makes brown sugar soft and acidic.
What changes: Crisper, less chew, no caramel note
Best for: Crisp cookies
Coconut sugar
per 1 cup brown sugar
Unrefined cane sugar with natural molasses.
What changes: Slightly less sweet, darker
Best for: Cookies, bars
Muscovado sugar
per 1 cup brown sugar
Even deeper molasses — the connoisseur's brown sugar.
What changes: More intense molasses
Related swaps
Common questions
- What can I use instead of Brown sugar?
- White sugar: 1 cup white sugar (result is crisper, less chewy). White sugar + molasses: 1 cup white sugar + 1 Tbsp molasses (2 Tbsp for dark).
- What is the exact ratio to substitute Brown sugar?
- White sugar (per 1 cup brown sugar) — US: 1 cup white sugar (result is crisper, less chewy). Metric: 200 g.
- What changes when you substitute Brown sugar?
- Nothing — chemically identical. Crisper, less chew, no caramel note.
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