5,105 brown sugar icing recipes

Old-fashioned three-layer milk chocolate cake with buttermilk, melted unsweetened chocolate, and brown sugar, topped with milk chocolate frosting. A towering, bakery-worthy celebration cake.

Coconut pecan upside-down cake with chocolate chips, dark brown sugar, and a tender vanilla butter cake. Like a German chocolate cake meets a skillet dessert.

Oatmeal ranger cookies pack rolled oats, corn flakes, and shredded coconut into a chewy brown-sugar dough. The cowboy-cookie cousin with a crisp-edge crunch from the corn flakes.

Soft-centered cookies loaded with semisweet and vanilla milk chips plus slivered almonds. Brown butter dough with almond extract creates bakery-style treats.

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Streusel plum cake with a light, fluffy batter topped with halved plums, cinnamon-brown sugar crumble, and a vanilla glaze drizzle. Works with peaches, apples, or pears too.

Apple coffee cake with a sour cream batter layered with sliced apples and a cinnamon-brown sugar-nut streusel. A buttery brunch cake with a hidden ribbon of fruit inside.

Pumpkin bundt cake made with Bisquick baking mix and canned pumpkin, spiced with pumpkin pie spice and drizzled with a vanilla glaze. A simple fall dessert.

Frangelico chocolate cake with coffee-spiked cocoa frosting. Hazelnut liqueur and strong coffee deepen the chocolate flavor in this rich, two-layer celebration cake.

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Carbonnade flamande, the Belgian beef-and-beer stew: chunks of beef simmered low in dark stout with caramelized onions, brown sugar, vinegar, and a Dijon-smeared piece of stale bread that thickens the gravy.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.