c: 150g / 1/3 lb brown sugar

Brown sugar is a combination of refined white sugar (sucrose) crystals and molasses, a byproduct of sugar cane refining. The molasses content (typically 3.5-6.5% by weight) imparts a characteristic color ranging from light tan to deep brown, and adds subtle caramel, toffee, and vanilla notes. There are two primary types: light brown sugar (also called golden), made with a smaller proportion of molasses, and dark brown sugar, which contains more molasses and delivers a more pronounced flavor. Both are crystalline and hygroscopic, readily absorbing moisture from the air, which contributes to their soft, packable texture. Modern commercial brown sugar is typically manufactured by coating white sugar crystals with molasses rather than being a true byproduct, though historically it was produced during sugar refining.

Brown sugar is extensively used in baking, sweetening beverages, and savory cooking worldwide. In confectionery and baking, it is the primary sweetener in cookies, cakes, brownies, and quick breads, where its molasses content adds moisture, tenderness, and depth of flavor. It is essential in barbecue sauces, glazes, and marinades common to American and Caribbean cuisines, and appears in many Asian sauces and stir-fries. Light brown sugar is favored for vanilla-forward applications, while dark brown sugar suits chocolate desserts and robust savory dishes. It can be substituted for white sugar in most recipes at a 1:1 ratio by weight, though baked goods may develop a slightly darker color and more complex flavor.