Baking
Dark Brown Sugar (Packed) Conversion
Dark Brown Sugar (Packed) weighs 213g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 213.0 g | 7.51 oz |
| 1/2 cup | 106.5 g | 3.76 oz |
| 1/4 cup | 53.3 g | 1.88 oz |
| 1 tbsp | 13.3 g | 0.47 oz |
| 1 tsp | 4.4 g | 0.16 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Dark brown sugar shares light brown sugar's 213g-per-cup packed weight, since the two are essentially the same product at different molasses concentrations — dark brown sugar typically contains around 6.5% molasses by weight, roughly double light brown sugar's approximately 3.5%, which deepens both its color and flavor without meaningfully changing its density.
That extra molasses gives dark brown sugar a stronger, more robust flavor — closer to caramel or toffee — which makes it the better choice in recipes where a pronounced molasses character is wanted, like gingerbread or barbecue sauce, while light brown sugar's subtler sweetness suits recipes where you want moisture and a little richness without the molasses flavor taking over.
Dark brown sugar's higher moisture content (again from the extra molasses) makes it, if anything, slightly more prone to hardening than light brown sugar if left unsealed — the same packed-measurement convention and the same freezer-storage benefit apply, just with an even stronger case for keeping it airtight.
Dark brown sugar carries more molasses than light brown sugar, and that extra molasses is exactly why it weighs slightly more per packed cup (220g versus light brown sugar's 213g) — the difference is small, but dark brown sugar's more pronounced molasses flavor is the more meaningful reason bakers choose one over the other, not the weight gap itself.
Both light and dark brown sugar are, commercially, refined white sugar with molasses added back in at different concentrations — neither is genuinely "less processed" than the other, despite brown sugar's frequent marketing as a more natural alternative to white sugar.
It's often the preferred sugar for chewy cookies, since its extra moisture content produces a softer, denser crumb than granulated sugar alone.
Frequently asked questions
Is dark brown sugar measured the same way as light brown sugar — packed?
Yes — both are conventionally measured firmly packed into the measuring cup, the same convention that applies across this site's brown sugar entries, since it's the moisture from molasses that causes the crystals to clump and need packing.
Can I substitute dark brown sugar for light brown sugar 1:1?
Yes, with a flavor trade-off — dark brown sugar's stronger molasses flavor will come through more assertively than light brown sugar's milder sweetness, which some recipes will notice more than others depending on how much brown sugar flavor is already central to the dish.
Why does dark brown sugar taste more like caramel or toffee than light brown sugar?
Its roughly double molasses content compared to light brown sugar concentrates those deeper, more robust caramel-and-toffee notes that molasses itself carries, making dark brown sugar's flavor noticeably more pronounced.
Does dark brown sugar go bad faster than light brown sugar?
Not exactly faster, but it's at least as prone to hardening from moisture loss, if not slightly more so given its higher molasses content — the same airtight-sealing and freezer-storage advice that applies to light brown sugar applies here, arguably even more strongly.
Can I make dark brown sugar at home from granulated sugar?
Yes — stirring about 2 tablespoons of molasses into 1 cup of granulated sugar (roughly double the 1 tablespoon used for light brown sugar) recreates dark brown sugar closely enough for most baking purposes.