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6 Substitutes for Brown Sugar

Brown sugar is a common ingredient in baking and cooking and has a rich, molasses-like flavor and moisture-retaining properties. It’s made by combining refined white sugar with molasses and it comes in two varieties: light brown sugar (with less molasses) and dark brown sugar (with more molasses). It’s commonly used in cookies, cakes, sauces, marinades, and more.

If you’re out of brown sugar or looking for an alternative, there are several substitutes that can replicate its sweetness and texture.

A pile of brown sugar with a wooden spoon.

What Is Brown Sugar?

Brown sugar is essentially granulated white sugar combined with molasses. The molasses gives it its distinctive flavor, dark color, and moist texture. Light brown sugar typically contains around 3.5% molasses, while dark brown sugar has up to 6.5%.

Brown sugar is used to add depth and a caramel-like flavor to recipes, as well as to retain moisture in baked goods. When substituting, it’s important to match both the flavor and texture to maintain the integrity of your dish.

Substitutes for Brown Sugar

1. White Sugar + Molasses

White sugar mixed with molasses is the best substitute for brown sugar because it mirrors both the flavor and texture. White sugar provides sweetness, while molasses adds the depth, moisture, and caramel-like richness that define brown sugar.

This combination works so well because it essentially recreates the process used to make brown sugar commercially. Adjusting the amount of molasses lets you replicate light or dark brown sugar as needed.

How to substitute:

  • For 1 cup of brown sugar: Mix 1 cup of granulated white sugar with 1 tablespoon of molasses for light brown sugar or 2 tablespoons of molasses for dark brown sugar. Stir until fully combined and the mixture takes on a moist, sandy texture.

Best uses: Baking (cookies, cakes, and muffins), sauces, marinades, and spice rubs where the sweetness and moisture of brown sugar are essential.


2. White Sugar + Maple Syrup

If you don’t have molasses, maple syrup is an excellent substitute because it replicates the moisture and provides a sweet, slightly caramelized flavor similar to brown sugar. While maple syrup lacks the intensity of molasses, it works well in recipes that don’t require a bold flavor.

How it compares: White sugar combined with maple syrup creates a slightly thinner texture than brown sugar but still delivers a similar sweetness and richness.

How to substitute:

  • For 1 cup of brown sugar: Mix 1 cup of granulated white sugar with 1 tablespoon of maple syrup. Blend until evenly combined.

Best uses: Pancakes, cookies, muffins, and marinades where a touch of maple flavor enhances the dish.


3. Coconut Sugar

Coconut sugar is made from the sap of coconut palm trees and has a natural caramel-like flavor similar to brown sugar. Unlike white sugar, coconut sugar is minimally processed, which gives it a richer taste but a slightly drier texture.

How it compares: Coconut sugar is less moist than brown sugar, so it won’t provide the same softness to baked goods. Adding a small amount of liquid, such as molasses or maple syrup, can help compensate for this difference.

How to substitute:

  • Replace brown sugar with an equal amount (1:1 ratio) of coconut sugar. Add a teaspoon of molasses or maple syrup if additional moisture is needed.

Best uses: Baking (cookies, muffins, and cakes), coffee, sauces, and desserts where a natural caramel flavor is desirable.


4. Honey or Agave Syrup

Honey and agave syrup are liquid sweeteners that can replicate the sweetness and moisture of brown sugar. They work particularly well in recipes where liquid adjustments can be made, such as marinades, glazes, and soft baked goods.

How it compares: These syrups may add subtle floral or fruity notes. Since they are liquids, they may require reducing other liquid ingredients to maintain the recipe’s consistency.

How to substitute:

  • For 1 cup of brown sugar: Use ¾ cup of honey or agave syrup and reduce other liquid if needed.

Best uses: Glazes, marinades, cakes, and cookies where extra moisture is acceptable.


5. Demerara or Turbinado Sugar

Demerara and turbinado sugars are minimally processed, with larger crystals and a slight molasses flavor. While they don’t have the same moisture as brown sugar, their caramel-like taste makes them a good substitute in certain recipes.

How it compares: These sugars are coarser and less moist than brown sugar, so they work in recipes where you would like crunch or where they will be dissolved like in a glaze.

How to substitute:

  • Replace brown sugar with an equal amount (1:1 ratio) of demerara or turbinado sugar. Add a tablespoon of molasses or maple syrup if needed.

Best uses: Toppings for baked goods (like muffins or crisps), coffee, glazes, sauces, and some baked recipes.


6. Date Sugar

Date sugar is made from finely ground dried dates and has a natural caramel flavor similar to brown sugar. It’s less processed and retains some fiber from the dates, making it a good alternative for healthier recipes.

How it compares: Date sugar is drier and less sweet than brown sugar. Adding a bit of liquid, such as molasses, honey or maple syrup, can help replicate brown sugar’s moisture.

How to substitute:

  • Replace brown sugar with an equal amount (1:1 ratio) of date sugar. Add a teaspoon of liquid sweetener if extra moisture is required.

Best uses: Baking, oatmeal, smoothies, and desserts where a natural sweetener complements the recipe.


How to Incorporate These Substitutes

  • Moisture Adjustments: If using a drier substitute (like coconut sugar or date sugar), add a small amount of liquid such as molasses, maple syrup, or molasses to maintain the texture of your recipe.
  • Liquid Substitutes: For honey or agave syrup, reduce other liquid ingredients to ensure the recipe doesn’t become too wet.
  • Flavor Considerations: Some substitutes, like maple syrup or coconut sugar, add unique flavors to your dish. Choose the option that complements the other ingredients in your recipe.