3,016 chocolate egg recipes

Thick, chewy blondies with melted butter and a full pound of brown sugar, studded with chocolate chips, butterscotch chips, and pecans. Baked in a jelly roll pan for crispy edges on every piece.

Satisfy your sweet tooth with this scrumptious low-fat snack which is perfect for dessert.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

Supernatural brownies are Nick Malgieri's legendary fudge bricks: a full pound each of butter and semisweet chocolate, eight eggs, two sugars, and a shiny crackled top. Bakes a full half-sheet, rests overnight for perfect texture.

Homemade German chocolate ice cream with shredded coconut, chopped pecans, and sweet chocolate in a cooked custard base with a hint of cinnamon. Churn-frozen for a rich, creamy texture.

Delicious fudgey chocolatey cookies that are always a hit.

Slice-and-bake chocolate walnut cookies built on a flourless-style dough with a pound of melted semi-sweet chocolate, espresso, walnuts, and chocolate chips. Crackly tops, fudgy centers, almost no flour.

It is an excellent recipe! I didn't change a thing.

Famous Amos-style chocolate chip cookies with pecans, cocoa, and instant coffee for rich, complex flavor. Crispy bite-sized cookies made with biscuit mix for a tender crumb.

My kids love these cupcakes, they are easy to make, and very yummy.

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

Toll House bundt cake: a brown sugar pound cake studded with semi-sweet chocolate chips, baked over a buttery nut topping that becomes the cake's crown when inverted. Old-school showstopper.

Flourless Passover chocolate chip cookies made with matzo meal, cake meal, and potato starch. Kosher for Passover, gluten-free leaning, with crisp edges and chewy centers.

Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.

This cake is very moist, rich and decadent, and yields at least 12 servings.

I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.