1 tablespoon of packed brown sugar weighs 13.3 g. The word packed is doing a lot of work here: brown sugar must be pressed firmly into the spoon, because loosely spooned brown sugar weighs only about 10.6 g per tablespoon. The difference between packed and loose is the single most common brown sugar mistake, and it is why recipes specify packed.
All figures on this page are approximate, and they come from King Arthur Baking, measured packed. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
| Amount | Grams of brown sugar |
|---|---|
| 1 teaspoon | 4.4 g |
| 1 tablespoon | 13.3 g |
| 2 tablespoons | 26.6 g |
| 3 tablespoons | 39.9 g |
| 1/4 cup (4 tablespoons) | 53.2 g |
| 1/3 cup | 71 g |
| 1/2 cup (8 tablespoons) | 106.5 g |
| 3/4 cup (12 tablespoons) | 159.8 g |
| 1 cup (16 tablespoons) | 213 g |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. All figures are approximate; verify with a kitchen scale when it matters.
Method and source
The figure on this page comes from King Arthur Baking, measured packed. White sugar coated in molasses; light and dark differ only in molasses content. Cookies, barbecue sauces, glazes and oatmeal.
A note on disputed figures. Packed firmly, per King Arthur; loosely spooned brown sugar weighs about 170 g per cup, so packing matters more than brand.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the cup, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Worked examples
Chocolate chip cookies with a chewy centre
A cookie recipe uses 6 tablespoons of packed brown sugar, about 80 g, creamed with butter and white sugar. The brown sugar gives the cookies their chew and their caramel flavour. Pack the sugar into the tablespoon firmly, because loose brown sugar will leave the cookies pale and crisp instead of chewy.
A barbecue sauce for grilled ribs
A barbecue sauce uses 4 tablespoons of packed brown sugar, about 53 g, whisked with ketchup, vinegar and spices. The sugar balances the acidity of the vinegar and helps the sauce caramelise on the ribs. The exact amount is forgiving, and taste is the best guide.
Oatmeal with brown sugar for breakfast
A bowl of oatmeal takes 1 tablespoon of packed brown sugar, 13.3 g, stirred in with a knob of butter. The sugar melts into the hot oats and adds a caramel sweetness. One tablespoon is the standard amount, but the exact quantity is a matter of taste.
Practical guidance
Granulated sugar is forgiving to measure, but brown sugar is not: it must be packed firmly into the cup, because loosely spooned brown sugar weighs about 170 g per cup instead of 213 g, a gap that will leave cookies flat and sauces thin. Powdered sugar goes the other way: sifted powdered sugar is about 100 g per cup against 113 g unsifted, so always measure it unsifted unless the recipe says otherwise. Honey and syrups should be measured in a lightly oiled cup or jug so they slide out cleanly, and weigh them if you can, because sticky sweeteners cling to every measuring surface.
Scaling with tablespoons is easy once you know the weight of one spoon. To measure 100 g of brown sugar, count out about 7.5 tablespoons, and for 50 g, about 3.8 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 26.6 g, and doubling it means 8 tablespoons, or 106.5 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale: counting out 16 tablespoons is slow and error-prone, and a cup is faster and more accurate.
When should you weigh brown sugar instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the brown sugar until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for liquids, a jug is fine, but for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight container with a clay disc or bread slice to stop it hardening.
- Pack brown sugar firmly into the spoon.
- Store with a clay disc or bread slice to stop hardening.
- Dark and light brown sugar weigh the same per tablespoon.
Frequently asked questions
How many grams is a tablespoon of brown sugar?
One level tablespoon of firmly packed brown sugar weighs 13.3 g, and one teaspoon is about 4.4 g. Loosely spooned brown sugar is about 10.6 g per tablespoon, so packing matters.
Why must brown sugar be packed?
Brown sugar is coated in molasses, which makes it moist and clumpy. It packs down easily, and a loosely filled spoon contains a lot of air. Packing it firmly gives a consistent measurement, which is why recipes specify packed.
Is dark brown sugar the same weight as light brown sugar?
Yes. Light and dark brown sugar differ only in the amount of molasses, and the difference in weight is negligible. A tablespoon of either, packed, is 13.3 g.
Can I substitute white sugar for brown sugar?
Yes, but the result will be different. Use the same weight, not the same volume, and expect a crisper, paler result with less caramel flavour. For cookies, the difference is noticeable; for a sauce, it barely matters.
How do I stop brown sugar going hard?
Store it in an airtight container with a clay disc or a slice of bread, which keeps it moist. If it has already hardened, microwave it for 20 seconds with a damp paper towel, or put a slice of bread in the container overnight.
Common mistakes to avoid
The most common mistake with sugar is not packing brown sugar firmly, which leaves a cup that is 40 g light and a batch of cookies that spreads too thin. The second is measuring powdered sugar after sifting it, which makes it lighter and leaves a frosting short on sugar. The third is pouring honey or syrup into a dry cup without oiling it first, so a spoonful of sweetener stays stuck to the cup and never reaches the bowl. The fourth mistake is swapping sweeteners by volume instead of by weight: a tablespoon of honey is 21 g and a tablespoon of sugar is 12.4 g, so a spoon-for-spoon swap changes the recipe significantly. Finally, do not store sugar in a humid cupboard without a sealed container, because it absorbs moisture and clumps into hard lumps that are difficult to measure.