Light Brown Soft sugar instead of Caster in Brownies?

Counting_Pennies_2

Hi all I wonder if you can help.

I am about to make some brownies, but I am a bit short of caster sugar, by about 1/3.

I do have some Light Brown Soft Sugar in the cupboard. Would that be ok to put in the remaining 1/3 for sugar?

Thanks

gayleygoo

Yes go for it! As long as you are using weights and not volume (eg. cups), the amount of sugar will be the same. I often use some brown sugar in place of white sugar in recipes, and have never had a problem. Your brownies will turn out delicious

Craftyblue

Yes, it'll be fine. I make brownies all the time and often use light brown sugar.
Have fun!

Chris25

some of the 'light' sugars are very much sweeter teaspoon for teaspoon.

For example, Tate & Lyle's Light at Heart brown sugar is twice as sweet & so they recommend you only use half as much in a recipe. if you only need a 1/3 sugar, you would use 1/6 of their light brown and it's a small amount so shouldn't make a dramatic difference to the volume of the dough.

There's also another baking brand that I've used & made up the difference to the amount I needed by using the same amount of light sugar. For us, it was far too sweet! But, for anyone with a sweeter tooth, it would probably have been fine.

***Ah, just thought - you might mean light as in colour! in that case, disregard the above ***

tessie_bear

i use any sugar in a recipe when it says sugar...except brown sugar seems to make cookies chewy in a good way