595 brown butter recipes

Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.

Bread machine banana bread loaded with macadamia nuts, flaked coconut, and lemon zest. Tropical, buttery, and ridiculously easy with just 5 minutes of hands-on prep.

Pumpkin Spice Cookies with Raisin and Walnut recipe

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Hazelnut double chunk cookies with toasted hazelnuts, chopped semi-sweet and white chocolate, and a splash of Frangelico. Half the nuts are ground into a paste that makes the dough incredibly rich and nutty.

Soft, spiced drop cookies loaded with chopped fresh apples, raisins, and nuts, then finished with a simple vanilla glaze. An old-fashioned fall cookie with a cake-like bite and warm spice flavor.

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.

Chewy granola cookies loaded with mini chocolate chips, raisins, and crunchy granola cereal in a brown sugar butter dough with cinnamon. Golden edges, soft centers.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.

Gramma's chocolate cookies are old-school cake-style cookies: soft, pillowy, brown sugar deep, then topped with a glossy chocolate icing. Walnuts add crunch to a tender, milk-and-cocoa crumb.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Praline apple bread: a moist sour cream quick bread studded with Granny Smith apples and toasted pecans, finished with a buttery brown sugar praline glaze poured over the top. A standout fall bake.

Southern Carolina apple cake packed with 3 cups of diced apples and chopped nuts, finished with a warm brown sugar butter sauce poured right over the top. Dense, moist, and deeply comforting.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.