Stick with me: Light brown sugar is a perfect substitute for dark brown sugar in most recipes. The texture and sweetness are practically twins. Only worry about the swap if you’re making something where molasses is the star—like a sticky toffee pudding or a rich mole sauce.
For everything else—cookies, cakes, granola, glazed ham—go ahead. Your pantry won’t judge you. Your taste buds will be fine. And your coffee chat with me? Satisfying.
Now go bake something. You’ve got light brown sugar to use up.
