Gigi, you might consider adding a touch of molasses to the filling instead of substituting brown sugar, as this will change the texture drastically. Confectioners' sugar has an almost melt-in-your-mouth feel and is processed finely, whereas you might have a granular texture with brown sugar. Plus, there's more moisture in brown sugar, which may throw off your recipe. Stick with the confectioners' sugar if you want to be sure you'll have good results, otherwise feel free to experiment! Kye@KAF

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