How to Substitute Brown Sugar: 6 Brown Sugar Substitutes

Brown sugar is a sucrose product and sweetening agent that is made from sugar and molasses. Many cooks use brown sugar in baking recipes to add a caramel-like flavor to baked goods like brownies or chocolate chip cookies. The combination of regular sugar and [molasses](https://www.masterclass.com/articles/a-guide-to-cooking-with-molasses) in brown sugar creates a moist, amber-colored sugar that sticks together when it is exposed to air. Brown sugar typically comes in two forms: light brown sugar and dark brown sugar. Light brown sugar has around 3.5 percent molasses and dark brown sugar has around 6.5 percent molasses. Here are some things to keep in mind when you’re substituting another ingredient for brown sugar. 1. __Know the difference between light and dark brown sugar__. The kind of brown sugar that your recipe calls for (either light or dark) should inform what you use as a substitute. Light brown sugar calls for less molasses flavor while dark brown sugar calls for more. 2. __Adjust your proportions for liquid substitutions__. If you decide to use a liquid ingredient like [agave](https://www.masterclass.com/articles/agave-plant-guide) nectar or maple syrup to substitute for brown sugar, you can’t use a one-to-one swap. For every cup of solid brown sugar, use ⅔ of a cup of your liquid alternative. You’ll also need to reduce the amount of other liquid ingredients you’re using by ¼ of a cup for every ⅔ cup of liquid sweetener you use. 3. __Keep it simple__. Finding a substitute for brown sugar doesn't need to be complicated. As long as you have some sort of granulated sugar or sweetener, your recipe will hold up. Your best bet is to add molasses or maple syrup along with granulated sugar to achieve the caramel flavor. There are a number of brown sugar substitutes that you can rely on in a pinch, including the following. 1. __White sugar and molasses__: You can combine white granulated sugar and molasses—which are the main components of brown sugar—to make your own brown sugar. For every cup of white sugar, add one tablespoon of molasses to make light brown sugar. For dark brown sugar, use two tablespoons of molasses. 2. __White sugar and maple syrup__: Swap molasses for maple syrup and combine with white sugar to achieve the caramel flavor of brown sugar. Use one tablespoon of maple syrup for every cup of white sugar. 3. __Coconut sugar__: Coconut sugar is made from the sap of coconut trees and is considered a healthier alternative to brown sugar. You can use it in a one-to-one proportion and melt it slightly on the stove before adding to your baking mix so that it incorporates well. 4. __Muscovado sugar__: Muscovado sugar is an excellent alternative to brown sugar, because it also contains molasses. However, the molasses content of muscovado sugar is higher than brown sugar, making it stickier and more prone to clumping. You can use a one-to-one portion of muscovado sugar as you would for brown sugar. 5. __Date sugar__: Date sugar is made from dehydrated dates which are ground into sugar granules. The dates possess their own natural sugars, with a butterscotch-like flavor. You can use the same portions of date sugar that you would with brown sugar. 6. __Honey or agave nectar__: Honey and agave nectar are both natural sweeteners that work as liquid substitutes for brown sugar. For every cup of brown sugar, use two-thirds of a cup of liquid sweetener. For every two-thirds of a cup of liquid sweetener, reduce other liquids by one quarter per cup to avoid too much liquid in your mixture. Become a better baker with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more. You most likely have a number of brown sugar substitutes in your pantry, from other types of sugar, to agave, and other unrefined sweeteners. Learn more about the many brown sugar alternatives that you can rely on when you run out of the right ingredients in a pinch.