More flavourful? Yes.
Most brown sugars come from the same place as white sugar (sugar cane) and all are chemically identical containing sucrose.
Darker sugars like demerara or sugars labeled “raw” are simple processed differently to retain molasses or other flavours.
While molasses supplies some minerals that white sugar lacks, the quantity is too small to make a health difference.
Deeper-coloured sugars do, however, add a richer flavour to your coffee or more texture to your baking.
The verdict: if you prefer the taste and the thought of a less processed product, go for it. But once it hits your gut, it’s all the same.