Substitute for Brown Sugar
Sugar combined with molasses, available in light and dark varieties.
The Best Substitute
The Professor's top pick for replacing brown sugar is White Sugar + Molasses at a ratio of 1 cup white sugar + 1 tablespoon molasses = 1 cup light brown sugar. Use 2 tablespoons molasses for dark brown.. This works well for all baking, sauces, marinades. There are 3 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
White Sugar + Molasses
Flavor impact: Identical to store-bought brown sugar. This is literally how brown sugar is made.
Dairy-freeWhite Sugar (alone)
Flavor impact: Baked goods will be slightly less moist and chewy, with lighter color. Subtle difference in most recipes.
Dairy-freeCoconut Sugar
Flavor impact: Similar caramel-like depth. Slightly less sweet. Does not dissolve as smoothly.
Dairy-free
Brown sugar IS white sugar with molasses mixed in. If you have both in your pantry, you already have brown sugar.
Frequently Asked Questions
Yes, in equal amounts. Your baked goods will be slightly less moist and chewy. The biggest difference is in cookies.
Place in a microwave-safe bowl with a damp paper towel on top. Microwave in 20-second intervals. For long-term, store with a slice of bread or marshmallow.
The Bottom Line
If you are out of brown sugar, the best all-around substitute is white sugar + molasses. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role brown sugar plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology