635 brownies cake recipes

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

Overnight sourdough cinnamon rolls with brown sugar, cinnamon, and raisins. An overnight starter builds tangy flavor, then you roll, fill, and bake to dark golden with buttery edges.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

Chewy brown sugar drop cookies loaded with crushed Special K cereal and chopped walnuts. This retro recipe makes 5 dozen crispy-edged, buttery little bites that vanish fast.

Soft pumpkin cake cookies with cinnamon, allspice, and nutmeg. Pillowy fall cookies with cake-like texture and warm spice in every bite, ready in 35 minutes.

The famous $250 cookie loaded with chocolate chips, grated chocolate bars, oatmeal ground to powder, and chopped nuts. A legendary urban legend cookie recipe that actually delivers.

Herman chocolate chip cookies, hearty and loaded with oats, peanuts, and chocolate chips, made with tangy Herman sourdough starter. A clever, chewy way to use up your friendship starter.

A layered tube cake with banana sour cream batter and a crunchy coconut-oat-pecan streusel swirled through every layer. Semi-homemade with yellow cake mix. Serves 12.

Cocanes are old-fashioned butter cookies made with brown sugar, shaped into fingers, and baked in a hot oven. No liquid needed. Just six ingredients, mixed by hand, yielding 2 dozen crumbly, buttery bites.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Peanut butter crunchies are soft peanut butter cookies rolled in crushed wheat flakes before baking for a crackly, toasty-crunchy exterior. A retro lunchbox classic with a textural twist.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.

Honey Bun Cake starts with a yellow cake mix enriched with sour cream, layered with a brown sugar, cinnamon, and pecan swirl, then glazed while warm. A potluck favorite that tastes scratch-made.

Quick apple breakfast bread topped with overlapping cinnamon-sugar apple slices on a biscuit-style raisin dough. No yeast, no rising, baked in 20 minutes flat.