The misperception surrounding brown sugar is that its dark color means that it is a less-processed and more natural alternative to table sugar. While the brown-verses-white, unrefined-verses-refined comparison works for brown and white rice, it doesn’t translate to sugar. The brown variety gets its color from the addition of molasses, not because it’s less refined. It’s no healthier than table sugar, just different.
Best used: The little bit of molasses adds flavor and moisture that’s good for baked goods and glazes.