Brown sugar is predominantly composed of sucrose and the molasses content varies from 3 to 6 %.  When added, it provides a complex flavor to food which can be characterized as caramel or toffee flavor. When it comes to baking, the hygroscopic nature of molasses makes baked goods moister, heavier, and chewier. On top of that molasses which gives brown sugar is distinctive brown color is a rich source of vitamin B6 and several dietary minerals, including manganese, magnesium, iron, potassium, and calcium.