7,477 brown recipes

Double-rich chocolate cookies with cocoa powder in the dough and semi-sweet chocolate chips throughout. Baked low and slow for a fudgy, intensely chocolate cookie with soft centers.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Double chocolate chunk cookies with cocoa powder in the dough and 18 ounces of semi-sweet chocolate chunks. Fudgy, rich, and loaded with melty chocolate in every bite.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Pumpkin oatmeal chocolate chip cookies with rolled oats, canned pumpkin, cinnamon, and semisweet chocolate chips. Soft, cake-like fall cookies. Yields 48.

Chocolate pecan pie bars with a buttery shortbread crust and a gooey corn syrup filling loaded with chopped pecans and chocolate morsels. All the flavor of pecan pie, no pie dish needed.

Heath Bar cake with nine chopped toffee bars, chocolate chips, and a buttery crumb topping baked in a buttermilk batter. A rich, crunchy coffee cake loaded with toffee and chocolate.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

Easy chocolate and pecan cookies: soft, chewy drop cookies loaded with chocolate chips and toasted pecans, made with a butter-and-shortening blend for the best of both texture and flavor.

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.

Cranberry-orange bars with whole wheat flour, ground whole orange, and raisins. Low in added sugar and diabetic-friendly with a tart, fruity bite in every bar.

Toffee crisps are light, golden drop cookies studded with almond brickle chips. A crispy, buttery cookie with caramelized toffee bits in every bite.

Moist and chocolaty cake, a decedent dessert to enjoy at any occasion.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

A light, spongy chocolate walnut cake with ground toasted walnuts, cocoa, and cinnamon, split and filled with orange marmalade. No butter needed in this elegant European-style torte.

Rustic olive bread with rye flour, sautéed onions and whole olives baked into a hearty artisan-style loaf from scratch