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Haven't tried as we always have muscovado, but soft dark brown or even light brown sugar would work fine, I should think. If you can only get light brown maybe you could add a tablespoon of molasses if you can get it.
Ditto for not owning a brownie tin - I suspect the individual brownies would cook more around the edges, however they might be quite hard to turn out.
TvH-
Made those meanwhile (also found the muscovado after all)..
..not a fan to be honest.All that coconut oil, miso and especially the soaked chia made for the most slimy kind of "dough" I have ever seen.
They baked alright and to the point (toothpick test), yet are really not to my liking, I don't know.
Reminded me how it really isn't necessary to mess up a very simple thing like chocolate brownies by adding really weird fucking stuff.
salad
Did you ever sub the muscovado for some other sugar? It's hard to get where I live.
And did you ever make those in a brownie cake pan (individual brownies)?
Guess they'll cook quite a bit quicker in that case?
Thanks!