One cup of brown sugar weighs 213 g, packed, according to King Arthur Baking. Brown sugar is granulated sugar coated in molasses, and the packing is the whole story: loosely spooned brown sugar weighs about 170 g per cup, while firmly packed brown sugar weighs 213 g — a difference of 43 g, or 25 percent. That is the largest measurement gap of any common ingredient, and it is why brown sugar recipes always say packed. This guide covers the weight of brown sugar in every measure, how to pack it correctly, what to use instead, and how to stop it turning into a brick. All weights on this page are approximate; the packing is a technique, so verify with a kitchen scale when the bake matters.
Brown Sugar: weight and measurement table
The table below gives the weight of brown sugar in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 213 g per cup, packed. Every figure is approximate — packed is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
| --- | --- |
| 1 teaspoon | 4.4 g |
| 1 tablespoon | 13.3 g |
| 1/4 cup (4 tbsp) | 53.2 g |
| 1/3 cup | 71 g |
| 1/2 cup (8 tbsp) | 106.5 g |
| 3/4 cup (12 tbsp) | 159.8 g |
| 1 cup (16 tbsp) | 213 g |
| 2 cups | 426 g |
| 100 g | 0.5 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.5 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Brown Sugar?
Brown sugar is white sugar coated in molasses; light and dark differ only in molasses content. Light brown sugar has a small amount of molasses and a mild caramel flavour, while dark brown sugar has more molasses and a deeper, almost toffee-like flavour. Both are used for cookies, barbecue sauces, glazes and oatmeal, and both bring two things that white sugar does not: moisture, from the molasses, and acidity, which reacts with baking soda to give lift. That is why brown sugar cookies are chewier and moister than white sugar cookies, and why a recipe that swaps brown sugar for white sugar without adjusting the leavening can come out flat. Brown sugar is hygroscopic — it absorbs moisture from the air — which is why it clumps and hardens in the cupboard, and why it keeps baked goods moist for days. It should be stored in an airtight container with a clay disc or a slice of bread to stop it hardening.
How to measure Brown Sugar correctly
Brown Sugar is measured packed, and the method matters more than most cooks realise. For dry ingredients, spoon the ingredient into the measure with a smaller spoon, letting it fall loosely, then sweep a knife across the top to level it — never dip the measuring cup into the bag, because dipping compresses the ingredient and adds up to 20 percent. For liquids, pour into a liquid measuring jug and read the level at eye height, or weigh directly into the bowl, which is the most accurate method of all. The King Arthur Baking figure used on this page is 213 g per cup, and it is the figure the site's converters use, so the numbers here and the numbers in the tool always agree. Confidence in this figure is high.
A note on the published figures
Packed firmly, per King Arthur; loosely spooned brown sugar weighs about 170 g per cup, so packing matters more than brand.
Worked examples
Chocolate chip cookies that stay chewy
A chocolate chip cookie recipe uses 1 cup of brown sugar — 213 g, packed — with 1/2 cup of granulated sugar. The brown sugar is what makes the cookies chewy: its molasses holds moisture, and its acidity reacts with the baking soda to give lift. Weighing 213 g keeps the ratio exact — a loosely measured cup at 170 g would give a drier, paler cookie that spreads less, because there is less moisture and less acid. The dough is chilled for 30 minutes before baking, which stops the cookies spreading too far, and the brown sugar's moisture is what keeps them soft in the middle for days after baking.
A barbecue glaze for ribs
A barbecue sauce for a rack of ribs uses 1/2 cup of brown sugar — about 107 g, packed — simmered with ketchup, vinegar and spices. The weight matters because the sauce's balance depends on it: the brown sugar's sweetness rounds off the vinegar's sharpness, and its molasses adds a dark, smoky depth that white sugar cannot. Weighing 107 g lets you adjust the sauce precisely — a tablespoon more and the sauce is sweeter and stickier, a tablespoon less and it is sharper. The sauce is brushed on in the last 10 minutes of cooking, because the sugar burns if it goes on too early.
A brown sugar oatmeal for breakfast
A bowl of oatmeal for two uses 4 tablespoons of brown sugar — about 53 g, packed — stirred into the porridge with a pinch of salt. The weight is useful because brown sugar's moisture means it dissolves into the hot oatmeal instantly, and its caramel flavour is what makes the difference between plain porridge and a breakfast that feels like a treat. Weighing 53 g also settles the nutrition question: that is about 26 g of sugar per person, and knowing the number lets you decide whether to use less or to swap half of it for sliced banana. The oatmeal itself is cooked with 1 cup of rolled oats and 2 cups of water, and the brown sugar goes in at the end so it does not scorch.
Packing, moisture and clumping
Brown sugar's defining characteristic is its moisture, and that moisture is both its strength and its weakness. The molasses coating makes brown sugar soft and clumpable, and it is what keeps cookies moist and sauces glossy. But the same moisture means brown sugar hardens into a brick when it dries out, and it means the weight per cup depends entirely on how firmly it is packed. The recipe instruction packed is not a suggestion — it is the measurement. To pack brown sugar, spoon it into the measuring cup and press it down firmly with the back of the spoon, then add more and press again, until the cup is full and level. When you turn the cup over, the sugar should hold its shape like a sandcastle. If it crumbles, it was not packed firmly enough. For baking, weighing is better: 213 g is 213 g, however it is packed. And to stop brown sugar hardening, store it in an airtight container with a terracotta disc soaked in water, or a slice of bread — both release moisture slowly and keep the sugar soft. If it has already hardened, microwave it for 20 seconds with a damp paper towel, or leave a slice of bread in the container overnight.
What to use instead
If you run out of brown sugar, these are the tested substitutes from our substitution data, with the ratio and the case where each one does not work. Use the ratio by weight where it is given, and check the warning before you commit the batter.
Brown sugar to Granulated sugar: 1:1 (add 1 tbsp molasses per cup for the flavour). Do not swap 1:1 in candy-making, meringues or jam, where sugar's exact chemistry matters.
Brown sugar to Demerara sugar: 1:1. Do not swap 1:1 in candy-making, meringues or jam, where sugar's exact chemistry matters.
Brown sugar to Muscovado sugar: 1:1. Do not swap 1:1 in candy-making, meringues or jam, where sugar's exact chemistry matters.
Brown sugar to Maple syrup: 3/4 cup maple syrup per cup of brown sugar, minus 3 tbsp other liquid. Do not use a liquid sweetener in candy-making without adjusting the recipe — the extra water changes the set.
The golden rule for any substitution is to match the job, not just the ingredient: a substitute that works in a sauce may fail in a cake, because the two recipes ask different things of the ingredient. When in doubt, use a recipe written for the substitute rather than adapting one written for the original.
Storage
Airtight container with a clay disc or bread slice to stop it hardening. That is the headline, but the details matter. Store brown sugar in an airtight container, away from heat, light and strong smells — dry ingredients absorb odours readily, and a bag of flour stored next to the spices will taste of them within a week. Label the container with the date you opened it, so you know how long it has been there, and check it before you bake: if it smells off, tastes bitter, or shows any sign of moisture or insects, discard it. Buying in smaller quantities and using it promptly is better than buying in bulk and storing it for a year, because every ingredient loses flavour with time, even the ones that never truly go bad.
Frequently asked questions
How many grams is 1 cup of brown sugar?
One cup of brown sugar weighs 213 g, packed, according to King Arthur Baking. Loosely spooned brown sugar weighs only about 170 g per cup, so packing matters more than brand. One tablespoon weighs 13.3 g packed.
How many cups of brown sugar are in 500 g?
There are about 2.3 cups in 500 g of packed brown sugar (500 divided by 213 is 2.3 cups). A standard 500 g bag holds just over 2 cups packed.
Can I use granulated sugar instead of brown sugar?
Yes, 1:1 by weight, but add 1 tablespoon of molasses per cup for the flavour. The result will be less moist and less chewy, because brown sugar's molasses holds moisture. Do not swap 1:1 in candy-making or meringues.
How do I soften hard brown sugar?
Microwave it for 20 seconds with a damp paper towel over the bowl, or leave a slice of bread in the sealed container overnight. To prevent hardening, store brown sugar in an airtight container with a terracotta disc or a slice of bread.
What is the difference between light and dark brown sugar?
Only the molasses content. Dark brown sugar has more molasses, so it is darker, moister and more strongly flavoured. Both weigh 213 g per cup packed, and they are interchangeable in most recipes — use dark for a deeper flavour, light for a milder one.
Related pages
If you cook with this ingredient regularly, these pages will help: the cups to grams converter for any amount, the ingredient density lookup for the full table of 120 ingredients, the Brown Sugar cups to grams page for cup conversions, the Brown Sugar grams to cups page for working backwards from grams, and the Brown Sugar tablespoons to grams page for spoon measures. You may also want Granulated Sugar, Maple Syrup.