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HELP PLEASE!! Ingredient substitution ???

post #1 of 6
Thread Starter 
Can I sub dark brown sugar for regular brown in a PB cookie recipe? I tried a recipe once with the dk brown and liked the flavor alot. I'm still experimenting with recipes to get the right PB flavor so I thought about swapping out the two. Any opinions?? TIA!
The older I get the smarter my mother gets!
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The older I get the smarter my mother gets!
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post #2 of 6
Unless it specifically states to use light brown sugar, I always use the dark brown. I like the intensity of the flavor a lot better from the dk brown. JMO icon_biggrin.gif

BellaRosa
post #3 of 6
In my opinion dark brown sugar is always better!
post #4 of 6
The big diffrence between DBS and LBS is the amount of molases in it. That is what makes the cookie chewy.
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)
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post #5 of 6
You can substitute the two without any problems.
To baking be true!
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To baking be true!
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post #6 of 6
Thread Starter 
Thank you, thank you everyone!! Dk brown it is!
The older I get the smarter my mother gets!
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The older I get the smarter my mother gets!
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