I'm using it because it's mess-free. But I'm concerned about equivalent measurement with plain brown sugar. Any thoughts or experience?
Do you mean turbinado sugar? Like, light brown square-ish crystals? How are you going to be using it? It isn't going to behave quite like brown sugar in baking applications since the crystals are larger than normal brown sugar crystals, and will not dissolve as well or blend as easily into a homogenous mixture. But they could offer a nice crunch! That being said, I don't know if a lack of mess will make up for whatever differences you get in the end result. Let us know how it goes if you end up subbing it for reg brown.
I'm not sure if it's created in a turbine. Domino calls it "brownulated," and says it is a cup for cup substitute for light brown sugar. I just weighed a cup which came in at only 5 and an eighth ounces. My white sugar weighs 6 and an eighth.
I'm only making BBQ sauce so it isn't critical, but I was hoping to use this as a staple, along with some molasses, and send my little ceramic bear out to stud.
I replaced the batteries in my little oxo, and a cup of granulated came in at 6 and 3/8ths. 500ml of water came in at 490 grams.
I think I know what type of granulated brown sugar you are referring to. I bought it once by accident. The texture is very different from that of brown sugar. It has none of the moisture, and I could never figure out why someone would buy it. I do not think it will work as a good substitution, especially not if you are making cookies. I'd buy regular brown sugar.