660 chocolate egg recipes

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Famous Tunnel of Fudge bundt cake with a molten chocolate center that stays soft while the outside bakes firm. Walnuts are essential for the signature fudgy tunnel.

Almond Brownies: deeply fudgy brownies built on melted chocolate chips with almonds for crunch. Two chocolate hits (melted in batter, folded in whole) for fudgy depth and nutty contrast.

Fudgy chocolate brownies loaded with two kinds of chocolate chips and topped with toasted almonds. The saucepan method melts butter, sugar, and chocolate together for intense cocoa flavor.

Classic peanut butter blossom cookies with a chocolate kiss pressed into the center of each warm cookie. The holiday cookie tray essential.

Saucepan fudge brownies come together in one pot, with no mixer and barely any cleanup. Melt the butter and unsweetened chocolate, stir in the rest right in the pan, and bake fudgy, nutty squares from scratch.

Hershey's Kiss cookies: tender brown-sugar thumbprint cookies rolled in chopped nuts and crowned with a chocolate kiss the moment they exit the oven. A holiday cookie tray staple.

Classic from-scratch brownies made with real melted unsweetened chocolate for deep, bittersweet flavor. Rich, fudgy squares studded with optional walnuts, no boxed mix in sight.

Godiva brownies: dense, fudgy chocolate squares spiked with chocolate liqueur, instant coffee, and toasted walnuts. The grown-up brownie that lives between dessert and digestif.

A layer of strawberries and whipped cream sandwiched by rich chocolate brownies. Creates a picture perfect dessert or Valentine day treat.

Indulge in the ultimate chocolate experience with these rich, dense, and fudgy brownies. Perfectly balanced with a crackly top and a moist center, this simple recipe delivers irresistible flavor in every bite. Ideal for chocolate lovers and easy enough for beginner bakers.

Peanut butter brownies made in one saucepan, no mixer needed. Brown sugar keeps them chewy, peanut butter makes them rich, and pockets of melted chocolate run throughout. Quick to stir together.

Individual almond cream tarts: buttery pastry shells filled with almond-scented vanilla cream and topped with fresh kiwi, strawberries, grapes, and a glossy apple jelly glaze. A classic French patisserie dessert made home-doable.

Rich chocolate stout ice cream made with dark beer, cocoa powder and honey. Homemade custard-based ice cream with deep chocolate flavor.

Never on Sunday chocolate ice cream is a custard-based churned dessert built on cocoa, semi-sweet chocolate, and a hit of whiskey stirred in just before freezing. Triple-chocolate punch in every scoop.

Chocolate coconut cake roll spirals a light cocoa sponge around a fluffy cherry-coconut whipped cream filling. Rolled warm so it won't crack, then chilled and dusted with powdered sugar. A retro showstopper.