Naturally sweet ingredients like honey, maple syrup, fruit, etc. are some of the best alternatives in terms of taste. Stevia and other marketed sugar alternatives may result in a slightly different sweetness profile and can also add a bit of bitterness. This is especially true for sugar alcohols like Erythritol and maltitol.
When it comes to consistency, it depends on the recipe. For baked products like brownies, cakes, and cookies using brown sugar is going to give the closest consistency to granulated sugar.
Overall, the choice is yours! We recommend testing and adjusting based on the type of recipe you are baking.