Not being facetious, I'm starting to sneak a little bit of it into everything that calls for regular sugar! I'm from the south so I have a bit of experience with the dark stuff like molasses, and cane syrup. But brown sugar is so overlooked in other facets of baking, sans confections, and very specific preparations. It does wonders for ice cream. My caramel ice cream is incredibly complex now, with a much deeper caramel flavor, wonderful brown color. My vanilla is much richer and I've been using it in place of white sugar in kougin aman for years. Need maple sugar? I use a combination of brown sugar and molasses to make "maple" pot de creme in the fall.