| ACORNSQUASH | Small gourd often served baked with brown sugar |
| CAMEMBERT | French cheese that's often served baked (9) |
| OATMEAL | Hot breakfast often served with brown sugar |
| EGGFLIP | Traditionally heated with a red-hot poker, a warm nog of ale, dark rum, wine etc with brown sugar, nutmeg and yolks (3,4) |
| CARAMELCORN | Dessert flavored with brown sugar |
| BLONDIES | Brownies with brown sugar in place of chocolate |
| PENUCHES | Fudges made with brown sugar |
| DEMERARA | Made rare concoction with brown sugar (8) |
| BRIE | Cheese sometimes served baked (4) |
| ZITI | Pasta in the form of tubes, served baked in a similar way to lasagne (4) |
| COURGETTE | Small variety of vegetable marrow named from the French for 'little gourd' (9) |
| ZUCCHINI | Usual North American name for courgette; from Italian, ' little gourd' (8) |
| LIMPA | A rye bread made with molasses or brown sugar. |
| BUTTERSCOTCH | Sweet made with butter and brown sugar |
| STONES | "Brown Sugar" band, with "the" |
| ROASTHAM | Entree that might be prepared with a brown sugar glaze |
| MOLASSES | What's added to sugar to make brown sugar |
| BARBECUE | ___ sauce, one typically with tomatoes, onion, garlic and brown sugar (8) |
| QUICHE | Baked with ingredients such as haddock, cheese, broccoli, spinach or grilled courgettes, a savoury flan often served as part of a picnic (6) |
| RHUBARB | Plant with edible leaf-stalks traditionally stewed in sugar and baked with a crumble topping (7) |
