The Brown Sugar Crisis!

I've been baking with brown sugar for decades. There was a time when I combined white sugar with molasses. But in recent years, I've been using a brown sugar that comes in bags; it has large granules, contrary to a different brand of brown sugar which comes in a plastic container. The type in the container has very small sugar granules and an extremely strong molasses smell and taste. There's a big difference in the cakes and cookies if I use the sugar from the container.

Recently, I've been having problems finding the bagged sugar in my local store. I tried adding white sugar to the brown from the jar, but it doesn't help.

Any advice?
Thanks