Finding a brown sugar substitute can feel like a daunting task. Comprised of granulated sugar and molasses, this distinctly flavored sweetener adds softness, moistness, and richness to desserts. Brown sugar also brings its signature depth of flavor to savory dishes, like glazed ham and barbecue sauce.
While anyone who likes to bake or BBQ should have a bag of brown sugar in the cupboard, there are alternatives that get remarkably close to the real thing. Before we get into those swaps, there are two types of brown sugar you’ll find at the grocery store:
Light vs. dark brown sugar:
Molasses gives brown sugar a deep flavor and color, as well as a higher moisture content than standard white sugar (which can cause that irritating clumping). The molasses content is what distinguishes light brown sugar (3–4% molasses), from dark brown sugar (6–10% molasses).
Can light and dark brown sugar be used interchangeably? Pretty much, though they present slight nuances in flavor. “Light brown sugar has a milder caramel flavor,” writes Epi staffer Zoe Denenberg. “It adds fluffiness and moisture to chocolate chip cookies and pecan pie. You’ll find dark brown sugar in both sweet and savory recipes where a more prominent molasses flavor is desired, including banana muffins, gingerbread cookies, and barbecue sauce.” You may also notice color variations in the final baked goods.
You can substitute light brown sugar for dark brown sugar (and vice versa) in a 1:1 ratio. But for even more precise results, consider the following alterations: If you’re out of light brown sugar, but don’t want the stronger flavor that comes with using all dark, substitute a combination of equal parts dark brown and white sugar. If you’re out of dark brown sugar, add 1 Tbsp. molasses per cup of light brown sugar for a deeper, richer substitute.
Domino Dark Brown Sugar, 1 lb (Pack of 3)
The best brown sugar substitutes:
Don’t have either light or dark brown sugar on the shelf? You’ve still got plenty of options. Several factors can impact the success of a swap, including the form of the brown sugar substitute (granular vs. liquid) and the recipe application. If you’re looking to sweeten a bowl of oatmeal or a batch BBQ sauce, options abound. But things get more complicated when it comes to baking.
Due to its molasses content, brown sugar is mildly acidic, which means it reacts with baking soda to give baked goods lift and airiness. As such, the different chemical compositions of the substitutes can impact the texture, density, and leavening of your cakes, cookies, or muffins. But by considering these factors and allowing for some trial and error, you can avoid that dreaded emergency run to the grocery store.
White sugar + molasses
A combination of refined sugar and molasses is by far the best brown sugar substitute. As stated above, light and dark brown sugar can be used interchangeably in a pinch, but you can also make your own brown sugar, which is easy to adjust based on what the recipe calls for. Combine 1 cup granulated white sugar with 1 Tbsp. molasses for a light brown sugar substitute, or 2 Tbsp. molasses for a dark brown sugar substitute.
