2,922 brown butter recipes

Dark amber maple syrup and toasted pecans create a rich, gooey pie with deep caramel notes perfect for Thanksgiving or Christmas.

With a dose of mocha, this cookies will keep the kids away but have the parents reaching for more!

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

Soft peanut butter cookies rolled in sugar and topped with a Hershey's Kiss straight from the oven. These classic blossoms come together in 20 minutes flat.

This moist, buttery and flavorful applesauce pound cake is always a winner at our place, we make it very often, sometimes after main course, sometimes we just have it as our coffee cake with some coffee or tea. It is a wonderful and delightful cake :)

Crunchy homemade granola with dates, coconut, almonds, and cashews baked in honey butter with allspice and cinnamon. Makes ahead and stores for two weeks. Kid-friendly breakfast or snacking.

Egg free, delish cookie dough in the form of pops. Dipped in your favorite chocolate.

Chocolate chip raisin cookies baked low and slow for crisp golden edges and chewy centers. Two cups each of plump raisins and semi-sweet chips packed into every cookie.

The original Toll House chocolate chip cookies, the recipe that started it all: creamed butter and two sugars, vanilla, and chocolate morsels baked into a classic chewy-edged cookie. Add nuts if you like.

If you love butterscotch and oatmeal cookies, these are the best.

This particular biscotti a bit of warm from the spices and adds depth to a good cup of tea in the fall. Add a bit of fruit and it makes a nice homemade gift for Christmas, good for breakfast with a coffee too.

Improvisation on a basic waffle recipe Only 2 min to cook and 10 minutes for a whole plate of waffles.

Old-fashioned rhubarb cake with a sour cream batter, brown sugar sweetness, and a crackly mace-sugar topping. Tender, tangy, and a much-loved way to use spring rhubarb in a single 8-inch square pan.

Peanut butter cookies with melted chocolate swirled right through the dough and pressed with a classic fork crisscross. Chewy, nutty, and streaked with chocolate in every bite.

The oat scones were buttery, fluffy and delicious, when we spread the apple-pear butter on top, the flavor was just amazing. Sweet, a bit sour and smooth apple-pear butter went deliciously well with these yummy scones.

Mango macadamia muffins: tropical breakfast bake studded with diced fresh mango and crowned with a buttery brown sugar nut streusel. Tender crumb, crackly top.