I use brown sugar in place of white sugar in everything. I try to find raw honey for tea and I use about a tsp. It's not super sweet, just enough. I have also heard that for honey, the darker the honey the more nutrients in it, but it's really trace amounts, so I don't worry too much. You can also use maple syrup in place of sugar in recipes. I've been subbing it cup for cup, but it's trickier, since it can change the texture.
I am pretty sure that brown sugar is just white sugar mixed with molasses.
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