Have granulated brown sugar- never used before. Is there any adjustments to be made when using in baking.
This is what it says from their website,
"This easy-to-measure brown sugar is a cup for cup replacement for regular light brown sugar."
No real adjustment needs to made to the recipe, but the resulting product will be slightly darker, have a butterscotchy flavor (from the molasses in brown sugar), and it will be a little more moist.
If the sugar crystals are a similar size to your usual white sugar, then you can measure it as you would normally. If it is coarser or finer, then cup measures will give you a different amount of sugar (weight measures will be the same).
The second issues is the 'stickiness' of the sugar. If it's dark and sticks together, then it has a lot of treacle/molasses in the sugar, and it will behave a bit differently, making baked goods moister, cookies more chewy. If the crystals run freely, much like white sugar, then it will behave in a very similar way, but with a bit more caramel flavour.