Granulated brown sugar, or Brownulated sugar, as some brands call it has long troubled me. I have made the mistake of using it in baking before to disasterous results. But Martha Stewart comes to the rescue with her answer on this Ask Martha question from her weekly column:
Can you explain what granulated brown sugar is and what it’s used for?
Granulated brown sugar is a free flowing, drier form of the more familiar brown sugar. Both types are made from boiled-down sugar and molasses and are mixed in a centrifuge, but the granulated kind also undergoes a special heating and drying process. The result: nonsticky crystals that are similar in texture to white sugar. They are easy to measure and pour and do not lump or harden when stored in an airtight container in a cool, dry cupboard or in the refrigerator.
Do not substitute granulated brown sugar for regular brown sugar in recipes. Because it has a lower moisture content, baked goods will be dry and their taste off. Instead, try sprinkling it on top of cookie dough or hot cereals.
If you like the taste of molasses, you might also use granulated brown sugar instead of white sugar to sweeten coffee and tea.
In coffee or tea? Interesting indeed. I hadn't thought of these uses before. But it's something I will definitely try out.