Brown sugar is naturally moist due to the hygroscopic nature (ability to absorb water) of the constituent molasses, so using it results in baked goods that are softer and moister. Brown sugar is used in a variety of recipes, though most often in sweets such as cakes, cookies, muffins, and bars. It's also found in frostings and sweet desserts sauces. Brown sugar acts as an anti-inflammatory, and its anti-microbial properties may prevent infection