3,362 brown egg recipes

Fudge cake with sea foam frosting layers tender chocolate cake under a glossy brown-sugar Italian meringue. A vintage two-layer beauty with optional chocolate-marbled topping.

Chocolate cookies with a secret ingredient: fresh chopped mushrooms that keep them incredibly moist for days. Brown sugar, sour cream, unsweetened chocolate, and macaroon crumbs in every bite.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Oat peach muffins made with buttermilk, molasses, brown sugar, and cinnamon. A lighter muffin using egg whites instead of whole eggs, with fresh, frozen, or canned peaches.

Sour cream apple pie with a thick walnut-cinnamon streusel topping. Granny Smiths in vanilla custard under a buttery crumble. The high-heat start sets the shell, the low finish cooks the apples through.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.

Mini carrot cakes with chutney, coconut, walnuts, and warm spices baked in mini muffin tins. Topped with cream cheese frosting for bite-sized party treats.

Classic peanut butter cookies with crunchy peanut butter filling sandwiched between. Fork-pressed cookies bake golden in 8 minutes, then get paired with creamy powdered sugar peanut butter frosting.

Plum streusel coffee cake layered with fresh plum halves, brown sugar cinnamon crumble, and chopped walnuts. Two layers of fruit and streusel sandwiched in a tender batter.

Carrots and pineapple make these moist yet delicious muffins that are perfect for breakfast or snack.

Buttery drop cookies loaded with oats, vanilla milk chips, flaked coconut, and macadamia nuts. Sour cream keeps them soft and chewy. Makes 5 dozen for the holiday cookie swap.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

Treat your kids to these decadent and scrumptious muffins that are rich down to the last bite.

Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.