7,673 browne recipes

Peanut butter cinnamon brownies with crunchy peanut butter, brown sugar, and warm cinnamon in a chewy blondie-style bar. No chocolate, all flavor.

Maple nut biscuit ring made with refrigerated biscuit dough, brown sugar, pecans, and maple syrup. Five ingredients, one bundt pan, and golden pull-apart bread in under an hour.

Thin, crispy macadamia nut lace cookies made with brown sugar, dark corn syrup, and butter. Five ingredients that spread into delicate, golden, candy-like wafers.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Old-fashioned molasses pull taffy made with just 6 ingredients. Boil, pour, cool, then pull the candy by hand until it turns golden and light. A classic Pennsylvania candy-making tradition.

Microwave grains blend brown rice, pearl barley, and millet cooked together in 10 minutes on high. A simple, nutty whole grain base for chili, beans, or sauce.

Fudgy Greenwich Village brownies with melted unsweetened chocolate, brown sugar, corn syrup, and loaded with pecans. Rich, dense, and chewy with a crackly pecan-studded top.

Intensely fudgy brownie cookies loaded with chocolate chips and cocoa. Brown sugar and a short bake time keep these thick, chewy, and soft in the center. The key: pull them before they look done.

Light fudge brownie sundae with a self-saucing chocolate cake baked over a built-in fudge layer, topped with frozen yogurt. A reduced-fat dessert that uses applesauce in place of butter.

Apple phyllo rolls filled with sauteed cinnamon-brown sugar apples, rolled in crisp layered phyllo and finished with a vanilla glaze drizzle. A lightened mini strudel baked instead of fried.

Buttery blondie crust loaded with chocolate chips, orange extract, and sweetened condensed milk creates a cookie-like base for your favorite desserts.

Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.

Killer brownies with six ounces of unsweetened chocolate, dark corn syrup, two cups of walnuts, and a hint of almond extract. Dense, fudgy, and intensely chocolatey.

Old-fashioned molasses taffy pulled by hand until golden and chewy. A French Canadian candy tradition with molasses, brown sugar, and butter. Fun to make with the whole family.

Raisin oatmeal brownies blend melted chocolate chips with brown sugar, oats, and raisins for a chewy bar with nutty texture and pockets of fruity sweetness.