No.
This is commonly implied here, but not true. To make the beer drier, you'd need to drop a pound of amber malt (5# total) and REPLACE it with 1# of sugar in order to dry out the end result. (That's because amber extract generally has some crystal malt in it and other things that are less fermentable than plain sugar... plus you generally don't know the mash temp used to produce the extract, which may play a role as well.) Sugar being almost completely fermentable, it will drop your FG compared to the original recipe.. and supposedly that produces a "drier" beer, but that's a whole different thread.
