Grabbed the wrong sugar

Making a foreign extra stout, aiming for something like Jamaican Dragon.

I had planned on:

9lbs US Pale
2lbs flaked corn
1lb cara 120
.5 lb chocolate
.25 black patent
.25 roasted barley

.5 brown sugar light
1.5 corn sugar

I used sucrose. I know that there is a difference, but most say not that noticable. Any thoughts on if this will be a lot more sweet than the intended recipe (which is sweet to begin with)

Sucrose instead of the corn sugar? They're both effectively fully fermentable by beer yeast, your beer won't be any sweeter (I'd be shocked if you could tell the difference).