Marilyn, I think brown sugar would increase the moisture a little bit in this case, though not appreciably; the difference is much more apparent in something like cookies, which are pretty low moisture to begin with. That said, I see no reason why you can't go ahead and do it; the slight change in the batter's pH due to the addition of the brown sugar's acidity shouldn't require any change in leavening. Good luck — PJH

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