½ cup brown sugar
Brown sugar is nearly identical in caloric and carbohydrate content to white sugar, providing approximately 4 calories per gram; the molasses adds trace minerals including calcium, potassium, and iron, though in negligible amounts for practical nutrition.
About
Brown sugar is refined cane sugar (sucrose) combined with molasses, a byproduct of sugar refining. The molasses content—typically 3–10% by weight—gives brown sugar its characteristic dark color, moist texture, and subtle caramel flavor. Light brown sugar contains less molasses and has a milder flavor, while dark brown sugar is enriched with additional molasses for deeper color and more pronounced molasses notes. Muscovado and turbinado sugars are related products with varying molasses retention, though brown sugar refers specifically to refined white sugar with molasses reintroduction.
Culinary Uses
Brown sugar is widely used in baking, confectionery, and savory cooking for its hygroscopic properties and complex sweetness. It is a staple in cookie doughs, cakes, brownies, and other baked goods, where it contributes moisture and a caramel-like depth. In savory applications, brown sugar appears in glazes, barbecue sauces, cured meats, and Asian dishes. Its molasses component adds body and complexity compared to white sugar. It pairs particularly well with spices like cinnamon, nutmeg, and ginger in desserts, and with smoke and soy sauce in savory preparations.