12 Smart Alternatives to Brown Sugar
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You’re ready to bake, but—uh-oh—you’re out of brown sugar! No need to run to the store. There are plenty of easy substitutes you can use with ingredients you likely already have in your kitchen. Whether you need a quick fix or a long-term replacement, here are 12 of the best brown sugar substitutes to keep your baking on track.

If you’re in a pinch, try one of these substitutes instead of running to the store.
Why brown sugar is 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.
- Combining brown sugar with soft or melted butter speeds up gluten development, and the dough sets quickly, making cookies thick and chewy.
Common brown sugar substitutes
Brown sugar substitutes may alter a recipe’s flavor, texture, or consistency. While using the exact ingredients is ideal, it’s not always possible. Fortunately, most of these substitutes can replace brown sugar in a one-to-one ratio.
White Sugar
White sugar contains less moisture than brown sugar, making cookies and baked goods turn out crispier with a slightly different flavor. If you’re looking for a brown sugar substitute, you can easily make your own:

- Mix 1 cup of granulated sugar with 1 tablespoon of molasses until well combined.
- This homemade brown sugar can be used in a one-to-one ratio as a substitute in recipes.
Brown sugar contains slightly more potassium, iron, and calcium than white sugar. However, the nutritional differences are minimal and unlikely to have a significant impact when consumed in moderation as part of a healthy diet.
“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 has a deep, caramel-like flavor that can enhance the taste of baked goods, sauces, and marinades, making it a fantastic alternative to traditional brown sugar. This sugar contains trace minerals like calcium, potassium, and magnesium, along with antioxidants, offering a more nutrient-rich option compared to refined sugars. Because it has more molasses, it is stickier and clumps more easily. It’s best to sift it to remove any clumps before adding it to your dough or batter, making it one of the brown sugar alternatives.

- Substitute muscovado for brown sugar in a 1:1 ratio, though its stronger flavor may stand out in some recipes.
Coconut Sugar
Coconut sugar is a natural sweetener derived from the sap of coconut palms, offering a healthier alternative to traditional brown sugar. Its low glycemic index (GI) of 35 makes it suitable for those concerned about blood sugar levels, especially in light of rising diabetes and obesity rates globally. Coconut sugar has a flavor and texture similar to brown sugar, making it an easy recipe substitute. Rich in minerals and vitamins, coconut sugar contains potassium, sodium, and vitamin C, providing more nutrients than refined sugars.

Coconut sugar is made from the sap of coconut trees and is similar in flavor to brown sugar. It doesn’t hold as much moisture as brown sugar which can change the texture of baked goods and make them drier or more dense.
- Coconut sugar can be used in a 1:1 ratio to replace brown sugar in most recipes, enhancing flavor while promoting better health. To add moisture, add butter or oil to your recipe. You can also melt the coconut sugar on the stove before adding it.
Turbinado Sugar
Turbinado sugar is one of the good brown sugar alternatives due to its mild caramel flavor and slight molasses content. While the texture is coarser and the flavor is lighter, it can work well in most recipes that call for brown sugar, especially as a topping or in baked goods where a subtle crunch is welcome. Turbinado sugar also has larger crystals, so it may take longer to break down and melt in your baked goods.

- For substituting brown sugar with turbinado, use a 1:1 ratio. This will provide similar sweetness, though the flavor and moisture will be slightly less intense due to turbinado’s lighter molasses content.
Date Sugar
Dates are known for their high carbohydrate content, primarily in the form of simple sugars. Date sugar, made from dried, ground dates, is a nutrient-rich alternative to traditional sugars. Unlike refined sugars, date sugar contains small amounts of fiber, vitamins, and minerals naturally present in dates. It has a rich caramel flavor but is slightly sweeter and drier than brown sugar, so you may want to add more liquid to your recipe. Date sugar also adds a dried fruit flavor, so it’s best in recipes that contain spices or chocolate.

- Date sugar doesn’t dissolve easily, so it works best in baked goods rather than in liquids. Use a 1:1 substitution ratio for brown sugar, though you may need to adjust the liquid content in some recipes due to the extra fiber.
Honey
Honey can be a versatile brown sugar alternative due to its natural sweetness and moisture content, though its consistency and flavor differ. Additionally, honey will give a slightly floral or caramelized flavor depending on the type, and it browns more quickly due to its sugar content, so it’s best to lower the oven temperature by about 25°F to prevent over-browning.

Nutritionally, honey contains small amounts of vitamins, minerals (such as potassium, calcium, and iron), and antioxidants, which can provide a few added benefits compared to refined sugar.
- You will need two-thirds of a cup of honey for every 1 cup of brown sugar in the recipe while reducing the liquid ingredients by about 1/4 cup to compensate for the moisture honey adds.
- You can also add a few more tablespoons of flour or a half teaspoon of baking powder to reduce the density.
Maple Syrup
Maple syrup is a prized natural sweetener, mainly from North America, valued for its distinctive flavor and bioactive compounds like minerals and antioxidants. Its quality is categorized by grades and color classes (e.g., Grade A, Gold, Amber) which indicate differences in taste and nutritional profiles. Maple syrup has a caramel, toffee-like flavor and works best in baked goods like pumpkin bread or sauces and glazes, making it one of the brown sugar alternatives.

- Substitute ¾ cup of maple syrup for every 1 cup of brown sugar in the recipe.
- For baked goods, reduce other liquids (like water or milk) by 3–4 tablespoons for every ¾ cup of maple syrup added.
Agave Nectar
Agave nectar is high in fructose and has a low glycemic index, which means it won’t cause blood sugar spikes as quickly as some other sweeteners. However, moderation is recommended due to its high fructose content, which can impact liver health if over-consumed. Agave nectar has a mild, neutral taste, making it less likely to impact the overall flavor of baked goods than honey or maple syrup.

Agave nectar will also brown your baked goods faster than brown sugar, so reduce the oven temperature slightly and bake a little longer.
- Use ⅔ cup of agave nectar for every 1 cup of brown sugar.
- Since agave nectar is a liquid, reduce other liquids in the recipe by 2 tablespoons per ⅔ cup of agave to maintain the right texture.
Applesauce
Applesauce can be a brown sugar alternative having a mild apple flavor, which is subtle in most baked goods but can add a slight fruity note. This alternative is lower in calories and sugars than brown sugar and provides added fiber and vitamins like vitamin C. Applesauce is best for baked goods like banana bread or cakes.

- Replace 1 cup of brown sugar with ¾ cup of unsweetened applesauce.
- Applesauce is moist, so reduce other liquids in the recipe by about ¼ cup for every cup of applesauce used. If the batter seems too thin, try reducing a bit less liquid.
Brown Monk Fruit Sweetener

- Use 1 cup of brown monk fruit sweetener to replace 1 cup of brown sugar. Since monk fruit sweeteners are much sweeter than sugar, it’s important to check specific product guidelines for optimal sweetness levels.
- Brown sugar contains moisture due to the molasses, monk fruit sweetener may not provide the same moisture level in baked goods. If the recipe requires additional moisture, consider adding a little liquid, like water or milk.
Raw Sugar
Raw sugar is brown but contains very little molasses. This molasses content gives a subtle caramel flavor similar to brown sugar, making it one of the perfect brown sugar alternatives. This makes it suitable for recipes where brown sugar’s flavor is important. Raw sugar contains slightly more minerals than refined white sugar, but it is still primarily composed of sucrose. Use a spice grinder to grind the sugar crystals into a finer texture manually. It does not have the same nutritional benefits as brown sugar, which contains molasses.

- Substitute 1 cup of brown sugar with 1 cup of raw sugar. Raw sugar has larger crystals, which may affect the texture slightly but generally works well in recipes.
- Raw sugar is less moist than brown sugar, so it may not provide the same level of moisture in baked goods. If moisture is needed, consider adding a tablespoon of liquid to the recipe.
Final thoughts
When seeking brown sugar alternatives, keep in mind that the final result may vary from the original recipe. Natural sweeteners like maple syrup and honey can replace brown sugar, enhancing flavor and offering health benefits.
Running out of brown sugar doesn’t mean you have to halt your baking plans! With these easy substitutes, you can keep your recipe on track and even discover a new favorite way to sweeten your treats. Try these swaps and see which one works best for your next batch of cookies, cakes, or muffins! Happy baking!