Yes, but dark brown just has more of it. I think you can usually get away with substituting one for the other, it's just you might end up with less flavor or a different color. Structurally, brown sugar is not as important as eggs or baking soda or something like that, but I did see one recipe that said a bit of brown sugar stopped the soft cookies being made from spreading so much.
On 11/28/12, Jeri Milton <[email protected]> wrote: > So some recipes call for light brown sugar and others call for dark brown > sugar. What is the difference exactly? Brown sugar is made with molasses > right? > > > > Jeri > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Have a great day, Alex (msg sent from GMail website) [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
