1,273 brownie recipes

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

Dense tube cake loaded with apples, coconut, and pecans. Bake 90 minutes, then soak with hot buttery brown sugar topping poured over.

Dried cherry oatmeal cookies with brown sugar, cinnamon, and nutmeg. Chewy, buttery oat cookies studded with tart dried cherries instead of the usual raisins.

Upside-down chocolate cake layers marshmallows and a cocoa-walnut syrup under boxed devil's food batter, baking into a gooey self-saucing chocolate dessert.

Surprise family at the next Thanksgiving dinner with this delicious cake that is sure to make your aunts proud.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Moist yellow cake swirled with chunky peanut butter, chocolate chips, and crunchy peanuts. This easy sheet cake starts with a mix and bakes up with a crumbly peanut butter topping that melts into pure indulgence.

Creamy mashed sweet potatoes topped with a buttery pecan praline sauce cooked to soft ball stage. A make-ahead Southern side dish that belongs on every holiday table.

Honey baked squash: acorn squash rings roasted tender and topped with a honey-pecan oat crunch. Sweet, nutty, and the make-ahead crunch keeps for months.

Traditional slow cooker baked beans made from dried white beans with molasses, brown sugar, salt pork, and Dijon mustard. Low and slow for 13 hours until thick and smoky.

The legendary world's largest apple pie recipe: 320 bushels of apples, 1400 pounds of sugar, and 352 pounds of flour baked in an 18-foot cinder block oven. Feeds 15,000 hungry folks!

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

Vegan no-bake chocolate macaroons made with rolled oats, cocoa and plant milks, boiled into a fudgy dough and set in the fridge. No oven, no dairy, no eggs. A quick chocolate-oat cookie with a hint of coconut.

A delicious dessert pudding made with rainforest limes, lemon myrtle and macadamia nuts.