Brown sugar (packed)
Brown sugar is granulated sugar with molasses added. This gives it a rich, caramel-like flavor and a moist texture, ideal for soft and chewy baked goods.
Perfect for cookies, fruit cakes, and glazes. Always measure it packed into the cup for accuracy.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Brown sugar (packed) — Tsp → g
| Tsp | g |
|---|---|
| 1 | 5 |
| 2 | 9 |
| 3 | 14 |
| 4 | 18 |
| 5 | 23 |
| 6 | 28 |
| 7 | 32 |
| 8 | 37 |
| 9 | 41 |
| 10 | 46 |
| 11 | 50 |
| 12 | 55 |
| 13 | 60 |
| 14 | 64 |
| 15 | 69 |
| 20 | 92 |
| 25 | 115 |
| 30 | 138 |
Brown sugar (packed) — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 27 |
| 1/4 cup | 55 |
| 1/3 cup | 73 |
| 1/2 cup | 110 |
| 2/3 cup | 147 |
| 3/4 cup | 165 |
| 1 cup | 220 |
| 1 1/2 cups | 330 |
| 2 cups | 440 |
Brown sugar (packed) — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 14 |
| 2 | 28 |
| 3 | 41 |
| 4 | 55 |
| 5 | 69 |
| 6 | 83 |
| 7 | 96 |
| 8 | 110 |
| 9 | 124 |
| 10 | 138 |
| 11 | 151 |
| 12 | 165 |
| 13 | 179 |
| 14 | 193 |
| 15 | 206 |
| 20 | 275 |
| 25 | 344 |
| 30 | 413 |
Brown sugar (packed) — g → Cups
| g | Cups |
|---|---|
| 50 | 0.2 |
| 100 | 0.5 |
| 150 | 0.7 |
| 200 | 0.9 |
| 250 | 1.1 |
| 300 | 1.4 |
| 350 | 1.6 |
| 400 | 1.8 |
| 450 | 2.0 |
| 500 | 2.3 |
| 600 | 2.7 |
| 700 | 3.2 |
| 800 | 3.6 |
| 900 | 4.1 |
| 1000 | 4.5 |
Brown sugar (packed) — mL → g
| mL | g |
|---|---|
| 10 | 9 |
| 25 | 23 |
| 50 | 46 |
| 75 | 70 |
| 100 | 93 |
| 125 | 116 |
| 150 | 139 |
| 200 | 186 |
| 250 | 232 |
| 500 | 465 |
| 750 | 697 |
| 1000 | 930 |
Brown sugar (packed) — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
Use Brown sugar (packed) as a substitute for
Have this ingredient on hand? These are the situations where it can stand in for others.
Use 1 cup of brown sugar for every 1 cup of granulated sugar. Expect a moister texture and a slight caramel flavor.
For every 1 cup of sugar, use 3/4 cup of honey and reduce the total liquid in the recipe by 1/4 cup.
Sugars: packed vs loose
Sugars are hygroscopic and crystal size varies by brand. A packed cup can overshoot by 20%, collapsing cakes or making cookies spread. Weight guarantees the chemistry (Maillard, creaming) behaves as intended.
- Brown sugar is typically packed; white/granulated should be loose unless stated.
- Switch to weight for consistent sweetness across batches.
How sugar impacts volume and color
Brown sugar (packed) (GI ) caramelizes, holds moisture, and impacts browning. Type: .
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Store in an airtight container to retain moisture. Add a piece of bread or a terracotta brown sugar saver to keep it soft.
FAQ
- Does granulated sugar ever go bad?
- No, granulated sugar has an indefinite shelf life because it does not support microbial growth. However, it can harden if exposed to moisture. Source: U.S. Department of Agriculture (USDA) [2] https://ask.usda.gov/s/article/Does-sugar-expire
- Can I substitute brown sugar for granulated sugar?
- Yes, you can substitute it one-for-one, but expect a moister texture and a slight caramel flavor due to the molasses in brown sugar.