A few months ago I decided to splurge on some lovely, dark, organic brown sugar. It was more than I would usually spend on any baking item, but it looked so nice I had to try it. Working with the sugar itself was a treat for any baker; it was rich, moist and very easy to work with.
About a month later I was tasked with baking some cookies for a party and when I went to reach for my posh brown sugar, I found it to be very hard and impossible to work with. Determined to not just throw it away, I used a trick that I learned long ago and it worked like a charm.
Put both bowl in your microwave, with the smaller water bowl right next to the larger brown sugar bowl.
Microwave in 30 - 45 second intervals until the brown sugar is soft enough that you can break it apart. Continue to microwave until it is at your desired level of softness, but be careful not to go too long and burn the sugar. To soften the chunk you see in the photos, I did about 6 30-second intervals.
Before you know it, you are ready to get baking. I hope this helps!