brown sugary

See also: brown-sugary

English

Adjective

brown sugary (comparative more brown sugary, superlative most brown sugary)

1. Alternative form of brown-sugary.
   • 1894 June, “Castles in the Air”, in The Cornhill Magazine, volume XXII, number 132, London: Smith, Elder, & Co., […], page 640:

     Where the chalk has been burnt and it crumbles it assumes the look of brown sugar, and wherever this brown sugary appearance is present about the rock windows and doors of one of these castles in the air, we know the manner of its reduction.

     Republished in Littell’s Living Age with brown-sugary.

   • 1985, Ruth Harris, Husbands and Lovers, New York, N.Y.: Macmillan Publishing Company, →ISBN, page 335:

     Though the rich brown sugary smell of the cookies wafted through the house, it did nothing to fill the emptiness of the rooms in which they lived, emptiness that was destroying Bonnie and that Kirk, totally preoccupied with the problems at SuperWrite, didn’t seem to notice.

   • 2005, Nancy Baggett, The All-American Dessert Book, Boston, Mass.: Houghton Mifflin Company, →ISBN, page 126:

     Peach cakes are popular in Maryland in the summertime, and I like to make this buttery, brown sugary version at least several times each season.

   • 2007, Pillsbury editors, Holiday Baking, Hoboken, N.J.: Wiley Publishing, Inc., →ISBN, page 169:

     Buttery and brown sugary, these old-fashioned bars will be a sure hit.

   • 2009, Jennifer Lindner McGlinn, Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy, San Francisco, Calif.: Chronicle Books, →ISBN, page 72:

     The result is a sweet and spicy gingerbread pudding soaked with a sticky, buttery, brown sugary sauce.

   • 2011, Lisa Yockelson, Baking Style: Art, Craft, Recipes, Hoboken, N.J.: John Wiley & Sons, Inc., →ISBN, page 407:

     blond, beautiful (of texture), and brown sugary

   • 2013, Six Sisters’ Stuff: Family Recipes, Fun Crafts, and So Much More, [Salt Lake City, Ut.]: Shadow Mountain, →ISBN, page 164:

     These blondies are rich and brown sugary . . . and with the cute M&M’s on top, they are hard to resist.

   • 2014, Tod Davies, Jam Today Too: The Revolution Will Not Be Catered, Exterminating Angel Press, →ISBN, page 68:

     One of those little dark green and gold suckers cut in half (renewed warning: careful with that cutting), and smeared with a little butter or olive oil, and drizzled with a little honey or maple syrup or sprinkled with a little brown sugar, and then baked like hell for about an hour at 400°, and you have a lovely autumn bronze and orange dish in its own personal shell. […] I like to baste it a little with the melted butter when it’s near done…and I like to spear the sides with a fork so the buttery/brown sugary glaze sinks into the flesh.

   • 2016, Ashley Christensen with Kaitlyn Goalen, Poole’s: Recipes and Stories from a Modern Diner, Berkeley, Calif.: Ten Speed Press, →ISBN, page 141:

     This recipe is inspired by those nostalgia-inducing spoonfuls of bacony, brown sugary–sweet, grill-side beans.

   • 2016, Sheila G. Mains, Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter, Lanham, Md.: Kyle Books, →ISBN, page 136:

     Here’s a riddle: What do you call a dollop of cookie dough hugged by fudgy brownie batter? Answer: Every mother’s dream dessert. That’s because this single-serving treat fits nicely in a lunchbox and features two kid favorites—chocolate and buttery, brown sugary cookie dough.