Brownies recipes

Traditional Swedish brown beans simmered with dark corn syrup, brown sugar, vinegar, and a cinnamon stick until thick and saucy. A Scandinavian comfort side that's sweet, tangy, and deeply warming.

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.

Fluffy steamed buns filled with sweet Chinese BBQ pork. These dim sum favorites take time but reward with pillowy soft dough and savory-sweet char siu filling. Makes 12 buns.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Monkey bread is the pull-apart treat everyone fights over: quartered biscuit dough tumbled in cinnamon sugar, stacked in a bundt pan, and drenched in a buttery brown-sugar caramel that bakes into sticky, gooey gold. Easy with canned biscuits.

Apple cranberry pie with a buttery oat crumble topping replaces the top crust. Tart Granny Smiths and fresh cranberries baked low and slow under brown sugar streusel for a fall dessert with bite.

Make this all-bran loaf that has lots of goodness is ideal for breakfast and gives you enough energy to start a new day.

Tea-smoked chicken breasts use brown rice, brown sugar, cloves, and Earl Grey tea leaves smoldering in a Dutch oven. Chinese-inspired indoor smoking technique that flavors boneless chicken in 16 minutes.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Turnip and apple bake with mashed buttered turnip layered with cinnamon-spiced apples and topped with a brown sugar bread crumb crust. A cozy fall side dish.

Easy almond-topped bundt cake made with yellow cake mix and brown sugar. This impressive dessert bakes upside-down so the almond topping becomes a golden crust.

Traditional pemmican made from ground caribou jerky, cranberries, raisins, brown sugar, and rendered suet. A high-energy survival food with deep Indigenous roots.

Chewy praline cookies with brown sugar, butter, and chopped pecans. Thin, crisp-edged, and candy-like with a soft center. Just six ingredients and 20 minutes start to finish.

Old-fashioned Amish pie with a molasses filling topped with crumb topping. Simple, sweet, and reminiscent of shoofly pie without the gooey bottom layer.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.