In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for a cup of white sugar, swap it for a cup of brown sugar. The level of sweetness will be exactly the same, but brown sugar can change the texture of baked goods. Converting brown sugar to white sugar is easy because the measurements remain the same.
If a recipe calls for 1 tablespoon of granulated white sugar, replace it with 1 tablespoon of brown sugar. If you require 2 cups of white sugar, replace them with 2 cups of brown sugar. Even bakers with the most math problems should be able to handle it. Brown sugar is a less refined version of common granulated white sugar in which molasses is present for color and flavor.
Using brown sugar instead of white sugar won't affect the sweetness of the final product, but it will alter the flavor a bit. It also plays an important role in the chemical reactions that occur during cooking, and white sugar and brown sugar can interact with other ingredients differently. Neutral white sugar inhibits the formation of gluten, so the dough spreads, dilutes and is more crunchy, while brown acid sugar stimulates the development of gluten and the coagulation of egg proteins, so that the dough hardens faster and becomes thicker and more chewy.