1,671 brownie recipes

Braised red cabbage with fresh cranberries, red wine, and garlic in a tangy-sweet side dish. Low-fat, diabetic-friendly, and a natural pairing with roast turkey.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Hearty wholegrain coffeecake with Bisquick, rolled oats, brown sugar, and cinnamon with a crunchy oat-nut-butter streusel layered through the middle and on top. Served warm for breakfast.

Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Old-fashioned Nantucket molasses cookies with brown sugar, butter, and a soft, cake-like texture. Six pantry ingredients and no eggs, just like the New England whaling-era originals.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

No-bake peanut butter cornflake squares with brown sugar, corn syrup, wheat germ, and peanuts. Chewy or crisp depending on boil time. Makes 60 squares.

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

Flourless chewy oatmeal cookies made with just 7 ingredients: oats, butter, two sugars, an egg, vanilla, and salt. Naturally gluten-free with crispy edges and a soft, chewy center.

Tender buttermilk muffins bursting with tart rhubarb and topped with cinnamon-brown sugar crumble. A spring breakfast treat that makes the most of garden-fresh stalks.

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Pecan toffee bars with a buttery shortbread crust, Heath brickle bits, coconut, and melted chocolate on top. Layered dessert bars with crunch, chew, and gooey chocolate.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.