Best Brown Sugar Substitutes
What do you do when you’re set to bake and realize there’s no brown sugar in the pantry? No need for a store run—these simple substitutes will help you create delicious baked goods without missing a beat.
It’s always best to have the exact ingredient, but that’s not always possible. When you’re short on brown sugar, these substitutes can save the day so you can keep baking without interruption.
Why Is Brown Sugar Necessary
Brown sugar gives certain qualities to baked goods, desserts and glazes. Here are some reasons why brown sugar is needed:
- It adds flavor to baked goods.
- Brown sugar helps to prevent cookies and cakes from drying out.
- It adds moistness to baked goods.
- Brown sugar makes baked goods like cakes softer.
- It adds density.
- Brown sugar is acidic, so when combined with baking soda, it makes cookies thick, puffy and soft. If baked longer, they will be crunchy.
- When brown sugar is creamed with sugar, it creates cookies that rise less and spread more. They also stay moist and chewy because less moisture escapes through steam.
- If brown sugar is combined with soft or melted butter, it speeds up gluten development, and the dough sets quickly, making cookies thick and chewy.
Common brown sugar substitutes
Brown sugar substitutes can change the flavor, texture or consistency of a recipe. Having the exact ingredient a recipe calls for is ideal but not always possible. You can use most of these substitutes in a one-to-one ratio to replace brown sugar.
White Sugar
White sugar has less moisture than brown sugar, so baked goods like cookies will turn out a bit crisper. The flavor will also be slightly different from what brown sugar provides. Cookies and other baked goods may be more flat because you don’t have the acidity of the molasses to add height and loft.
Make Your Own
Since brown sugar is just granulated sugar mixed with molasses, you can make it at home. Combine 1 cup of granulated sugar with 1 tablespoon of molasses and stir until fully blended.
“When I’m baking and run into the last minute ‘oh, no! I don’t have brown sugar!’ I don’t panic. I use one tablespoon of molasses with a cup of granulated sugar and mix it with a spatula until it’s completely incorporated, and it works perfectly every time.”
— Michelle Price, Honest and Truly
Muscovado Sugar
Muscovado sugar contains more molasses than brown sugar, giving it a darker color and deeper flavor. It’s stickier and tends to clump, so sifting before adding it to your recipe is a good idea. Light muscovado is closest in taste to brown sugar.
Coconut Sugar
Coconut sugar comes from the sap of coconut trees and tastes similar to brown sugar. It holds less moisture, which can make baked goods a bit drier or more dense. To balance that, try adding extra butter or oil, or melt the coconut sugar before using it.
Turbinado Sugar
Turbinado sugar is made by boiling sugar cane until it thickens and crystallizes. It’s lighter in color, so baked goods will look paler, and its flavor is milder than brown sugar. The larger crystals may take longer to dissolve in doughs and batters.
Date Sugar
Date sugar is made from dried, ground dates and offers a rich caramel taste. It’s sweeter and drier than brown sugar, so you might need to add more liquid. Its fruitiness works well in spiced or chocolate recipes.
Honey
Honey can stand in for brown sugar, but you’ll need to adjust your recipe by reducing the liquid. You can also add extra flour or a bit of baking powder to help with density. Use ⅔ cup honey for every cup of brown sugar.
Maple Syrup
Maple syrup brings a toffee-like sweetness and works nicely in things like pumpkin bread or glazes/sauces. Use ¾ cup maple syrup for each cup of brown sugar, and reduce other liquids by 3 to 4 tablespoons.
Agave Nectar
Agave nectar has a neutral taste and can replace brown sugar at ⅔ cup for every cup. Cut other liquids by about ⅓ cup to balance the extra moisture. It browns baked goods faster, so lower the oven temperature slightly and extend the bake time.
Applesauce
Applesauce isn’t as sweet as brown sugar but can still work as a substitute. Reduce the other liquids by 2 tablespoons to adjust for the added moisture. It’s best in recipes like banana bread or cakes.
Brown Monkfruit Sweetener
Brown monkfruit sweetener has a caramel-like taste and similar moisture content to brown sugar. It’s great for cookies, pies, and sauces, and fits keto, diabetic, or paleo diets because it has no net carbs or calories.
Raw Sugar
Raw sugar is brown but has very little molasses, so you may need extra liquid in your recipe. Its coarse crystals don’t blend as well, so your batter may feel grainy. You can dissolve it in warm liquid first or grind it finer in a spice grinder.
Final thoughts
When using a brown sugar alternative, it’s important to remember that the recipe may not turn out exactly like the original. Although the texture and flavor might be slightly different, these substitutes work well if you follow the directions carefully.
