Quick Answer
Yes, you can substitute light brown sugar for dark brown sugar in most recipes. The main difference between light and dark brown sugars is the amount of molasses they contain. Dark brown sugar has more molasses, which gives it a deeper color and stronger flavor. Light brown sugar has less molasses, resulting in a lighter color and milder flavor.
When substituting light for dark brown sugar, use the same amount called for in the recipe. The texture and moisture content of the sugars is similar enough that you do not need to adjust the quantity. However, expect a slightly milder flavor in the finished product. The substitution will work well in most baked goods like cookies, cakes, muffins and quick breads.
The Difference Between Light and Dark Brown Sugars
Brown sugar is a refined white sugar that has molasses added back in after processing. The molasses provides the characteristic brown color and rich, caramel-like flavor. There are two main types:
- Light brown sugar – 3.5% molasses content
- Dark brown sugar – 6.5% molasses content
As you can see, the main difference lies in the percentage of molasses. Dark brown sugar has almost double the amount compared to light brown.
Here is a visual comparison of light and dark brown sugars:
Light Brown Sugar
| Color | Light brown |
| Flavor | Mild caramel flavor |
| Texture | Damp and clumpy |
| Molasses Content | 3.5% |
Dark Brown Sugar
| Color | Darker brown |
| Flavor | Robust caramel flavor |
| Texture | Very damp and clumpy |
| Molasses Content | 6.5% |
As you can see, dark brown sugar has a much deeper color and stronger caramelized sugar flavor due to its higher molasses content.
Substitution Ratio for Light and Dark Brown Sugars
When substituting light brown sugar for dark, you can use a 1:1 ratio – that is, substitute 1 cup of light brown for every 1 cup dark brown sugar called for.
The moisture content and texture is similar enough between the two that you do not need to alter the volume measurement in most recipes.
However, keep in mind that the flavor will be mildly different with light brown sugar. Test a substitution in small batches when trying out a new recipe.
Types of Recipes You Can Substitute Light for Dark Brown Sugar
Light brown sugar makes a suitable substitute for dark brown in most baked goods recipes that call for brown sugar including:
- Cookies – chocolate chip, oatmeal, sugar
- Bars – brownies, blondies, lemon bars
- Breads – banana, pumpkin, zucchini
- Muffins – blueberry, banana nut, corn
- Cakes – carrot, spice, chocolate
- Quick breads – banana, pumpkin, cranberry
The milder flavor of light brown sugar will be noticeable, but the swap will work in anything where brown sugar is not the sole flavoring agent.
Cookies, bars and breads with mix-ins like chocolate chips, nuts and fruits tend to handle the substitution well.
Types of Recipes to Avoid Substituting Light for Dark Brown Sugar
There are some recipes where dark brown sugar makes a big impact, and light brown will not work as well:
- Gingerbread – dark brown sugar provides a robust molasses flavor
- Brown sugar shortbread – the caramel-like dark brown sugar flavor stands out
- Baked beans – dark brown sugar gives a rich flavor
- Barbecue sauce – dark brown sugar is used for its intense molasses notes
- Pumpkin pie – dark brown sugar complements pumpkin’s earthy flavor
- Pecan pie – dark brown sugar’s molasses undertones pair well with pecans
In recipes where dark brown sugar makes a significant contribution to the overall flavor, light brown will make the end result taste flat. Stick with dark brown sugar when it is called for specifically.
Adjusting Other Ingredients When Substituting Light for Dark Brown Sugar
While a 1:1 substitution will work for most baked goods, you can adjust other ingredients to boost flavor if you find light brown sugar makes the recipe too mild:
- Add extra spices – a pinch more cinnamon, allspice, nutmeg, cloves or ginger can help complement the light brown sugar
- Use an extra egg yolk – the added fats will promote browning and moisture
- Increase vanilla – an extra teaspoon will enhance the flavor
- Add molasses – 1-2 teaspoons will mimic dark brown sugar’s intensity
- Toast nuts – for recipes with nuts, toasting them deeper will provide a rich flavor
When tweaking other ingredients, make small adjustments at first. You can continue to increase flavors gradually until you achieve the intensity you want.
Frequently Asked Questions
Does light brown sugar make baked goods less moist?
No, light brown sugar will not make baked goods drier. It has nearly the same moisture content as dark brown sugar, so substituting it cup for cup will not affect the texture.
Can I substitute dark brown sugar for light brown sugar?
Yes, you can use dark brown sugar in place of light with good results. The higher molasses content will add more moisture and a robust caramel flavor. You may want to slightly reduce any spices to balance the sweetness.
Is light brown sugar healthier than dark brown sugar?
There is negligible difference between the nutritional value of light and dark brown sugars. Both have nearly identical amounts of calories and carbohydrates.
Does brown sugar go bad or expire?
Properly stored, brown sugar lasts up to 6 months past its printed expiration date. Make sure to store it in an airtight container in a cool, dry place. Over time, brown sugar can dry out or harden.
Can I use brown sugar in coffee instead of white sugar?
Yes, brown sugar can be used to sweeten coffee. It will provide subtle caramel and molasses notes. However, the moisture in the brown sugar can cause coffee to cool more quickly.
Conclusion
Light brown sugar can work as a substitute for dark brown sugar in most baked goods recipes. Use a 1:1 ratio, swapping the same amount of light brown for dark. The flavor will be a bit lighter, but the texture will remain the same. Avoid using light brown sugar in recipes where dark brown sugar’s intense molasses flavor stands out. With a few tweaks to other ingredients, you can also boost the flavor of light brown sugar so it comes closer to approximating dark.
