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The Washington Post
washingtonpost.com
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Light and dark brown sugars are interchangeable up to a point, especially when the recipe doesn’t specify which type. Dark tastes deeper and more caramelized than light, though not in such a dramatic way that it will ruin a recipe if you make the swap.
https://www.washingtonpost.com/food/2026/01/06/light-dark-brown-sugar-baking/?utm_campaign=wp_main&utm_source=bluesky&utm_medium=social
2026-01-07T02:30:06.643Z