You're ready to whip up a batch of cookie dough, cake, or brownies, and you're rounding up all of the ingredients to measure, mix, and bake, only to realize you're out of granulated sugar. Use the Test Kitchen tips below about how to substitute brown sugar for white sugar, and add white sugar to your list for your next grocery shop instead of running to the store mid-bake.
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Can You Substitute Brown Sugar for White Sugar?
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The answer isn't a simple yes or no (apologies!), but more of a "yes, but"…
In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.
These color, flavor, and texture alterations come from how brown sugar is made. Brown sugar is white sugar with molasses mixed in, as much as 10 percent by weight, depending on the manufacturer. That molasses might make the texture more moist, so it may be helpful to slightly decrease the amount of 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.
Brown sugar generally works much better in quick breads than light and airy cakes—we're looking at you, angel food—since these take advantage of the more delicate texture of the white sugar. Substituting brown sugar for white sugar will be a win if you prefer softer and chewier cookies over crispier ones since the molasses lends that extra moistness.
Can You Substitute Light Brown Sugar for Dark Brown Sugar?
So now that you know you can, in most cases, substitute brown sugar for white sugar without causing a total baking fail, you might wonder if you can swap light brown sugar for dark brown sugar and vice versa.
That's an easy yes. Dark brown sugar offers a more robust molasses flavor, while light brown sugar has a milder flavor, but structurally, the two sugars will work the same. The difference in the amount of molasses is so minimal that no one will likely notice the difference.
Now that you know you can substitute brown sugar for white sugar in most baking recipes, you can get back to baking. Ready, set, preheat that oven!
Tips Every Baker Can Use
Baking and cooking both take skill and experience, but when baking, following a recipe usually needs to be more precise than when making a Bolognese sauce or taco Tuesday feast. Measurements of ingredients like baking soda (not baking flour!) must be done carefully to ensure the right texture and flavor, and room-temperature butter (not margarine!) will mix up very differently from still-cold butter.
The right equipment is also crucial to successful baking. You may not think a cooling rack matters, but cookies won't crisp up properly if left to cool on a baking sheet. Another helpful tool not everyone uses is parchment paper, which makes clean-up much easier.
Whether you've baked hundreds of cookies and dozens of multiple-layer cakes or are just getting started creating breads, brownies, and other treats, our list of terms and definitions used in recipes is a great reference guide.
