7,673 browne recipes

Eggless bread pudding with crushed pineapple, raisins, and a rum-brown sugar glaze topped with sliced almonds. Lighter than traditional custard-based versions.

Apple glazed pork roast slow cooks pork loin over a bed of quartered apples with apple juice, brown sugar, and ginger. The apples melt into a sweet sauce while the meat goes fall-apart tender.

Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.

Sweet and spicy grilled oranges with brown sugar and cinnamon cooked in a foil packet over hot coals. A three-ingredient grilled dessert ready in 20 minutes.

Big-batch California brownies with walnuts and optional candied orange peel. Fudgy chocolate brownies that bake in two pans for parties, bake sales or freezer stock.

Cheesy mushroom quiche built on a savory brown rice base instead of pastry. Eggs, milk, sliced mushrooms, and grated cheese bake into a hearty vegetarian main dish that works for breakfast, brunch, or weeknight dinner.

Old-world beef brisket braised with tangy sauerkraut, brown sugar, and caraway seeds creates a fork-tender German-style comfort dinner.

Three layers of fall flavor: a press-in oat crust, sour cream custard filling loaded with cinnamon apples, and a buttery brown sugar crumble on top. No pie dough skills required.

Olive oil brownies with coconut, made dairy-free with fruity olive oil instead of butter, deeply chocolatey from cocoa and two chocolates, with a layer of shredded coconut baked right through the middle and on top.

Impossible chocolate pie: blend everything in a blender, pour into a pie plate, and bake. The pie forms its own crust as it bakes. A crustless chocolate custard pie with 2 minutes of prep.

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

If you just got home from work and the kid's won't leave you alone, try making this tasty dish made with brown rice, stewed tomatoes and zucchini.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

Baked Vidalia onions stuffed with brown sugar and butter, roasted until soft and caramelized. A simple 4-ingredient side dish that works in the oven, toaster oven, or on the grill.