For cookies: sugar ratio drives spread and caramelization.
1 cup of Brown Sugar (packed) in ounces
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Answer
6.9 ounces
Based on brown sugar (packed) density of 0.83 g/ml
Source: NIST-DB-72
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Need a substitute for Brown Sugar (packed)?
We have 3 tested substitutions with exact ratios.
View substitutions →Quick Reference Table
| cups | ounces |
|---|---|
| 1/4 cups | 1.7 ounces |
| 1/3 cups | 2.3 ounces |
| 1/2 cups | 3.5 ounces |
| 1 cups | 6.9 ounces |
| 1.50 cups | 10.4 ounces |
| 2 cups | 13.9 ounces |
| 3 cups | 20.8 ounces |
| 4 cups | 27.7 ounces |
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Density-accurate conversions for baking
6.9
ounces
Science Note: Precision within +/-0.002g
Accuracy: +/-0.002gHow this is calculatedWe multiply the volume by the ingredient's specific density (g/ml) from NIST-standardized reference data. This accounts for how tightly each ingredient packs, giving accuracy within +/-0.002g.Source: NIST-DB-72
Why this conversion matters
Brown Sugar (packed) has a density of 0.83 g/ml, which means it's close to the density of water. Using weight-based measurements gives you consistent results every time.
Recipe Context for Brown Sugar (packed)
For cakes: sugar level affects tenderness and moisture retention.
For frostings: weight gives repeatable texture batch to batch.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Packed vs unpacked sugar measurements are not interchangeable.
Brand Variance Example
Baseline on this page: 1 cup brown sugar (packed) = 200g. Real-world range can shift by about 8% because granule size, packing, and moisture level shift how much sugar fits in a cup.
Example for 2 cups: baseline 400g, common range 368g-432g. If your bake is texture-sensitive, start with the lower bound and adjust after a test batch.