5,232 brown sugar icing recipes

Old-fashioned blondie brownies with a deep brown sugar caramel base, chopped walnuts, and a single egg. No chocolate, no melted butter. Simple chewy bars made the traditional way.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Swedish strips press into a sheet pan, bake into golden shortbread, then get topped with warm jam and a snow of powdered sugar. One pan, 48 bars, zero rolling required.

Balmain bugs simmered until the shells blush orange-red, then shelled and paired with a tropical mango sauce spiked with Thai chili and lemon. A quick Australian seafood dish that's ready in 15 minutes flat.

Blackberry and raspberry muffins with a pecan brown sugar streusel topping. Lemon zest in both the batter and the crumble adds a bright citrus note.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Mo Cookies are a big-batch chocolate chip and nut cookie that yields 60 generous, chewy rounds from a pound of butter and 6 cups of flour. Bake-sale and bake-along ready.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.

This rich dip made from strawberries, cream cheese and liqeur will add sophistication to your next dinner!

Homemade chocolate toffee candy with buttery brown sugar toffee, chopped pecans, and a layer of melted semi-sweet chocolate. Just four ingredients and a candy thermometer.

This delicious crust uses pecans in place of traditional wheat ingredients. It can be used with fruit or pudding fillings or as the base of a cheesecake.

Chocolate icebox cookies slice and bake from a chilled dough log. Make-ahead, freezer-friendly slice-and-bake cookies that stay fresh for weeks before baking, perfect for holiday cookie tins.

Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.