I’ve seen plenty of substitutes for white sugar and powdered sugar, but there are a bunch of recipes with brown sugar I’d like to do. I know brown sugar packs differently from white sugar, so aside from the flavor, I’m pretty sure it wouldn’t be a 1:1 substitution for white sugar. Does anyone have any tips on this? Is there perhaps some combination of erythritol and some kind of extract that works pretty well? Also, what about molasses?