Flavor: Brown sugar imparts a richer, more complex flavor profile to baked goods compared to granulated sugar. The molasses in brown sugar adds notes of caramel and toffee, which can enhance the overall sweetness and introduce a subtle acidity. This deeper sweetness can make the baked goods taste more complex and can complement spices like cinnamon and nutmeg, often used in cookies and spice cakes.
Texture: Replacing granulated sugar with brown sugar in baking can increase the moisture content of the final product due to the presence of molasses in brown sugar. This leads to a softer, more tender crumb and can make baked goods chewier, especially in cookies. The added moisture may also result in a denser texture, which can affect the mouthfeel, making it less crisp compared to using granulated sugar. Overall, the texture will be slightly more moist and cohesive.
