3,016 chocolate egg recipes

Old-fashioned buttermilk chocolate cake baked low and slow with cocoa powder and boiling water for an incredibly moist, dense crumb. A single-layer 9x13 sheet cake.

Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.

Norwegian hazelnut cake with ground nuts baked into a dense, buttery crumb and topped with a chocolate chip ganache glaze. A Scandinavian-style single-layer dessert with elegant simplicity.

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

Pumpkin chocolate chiffon pie with a no-bake chocolate-walnut crust and an airy spiced pumpkin chiffon filling. A holiday showpiece blending pumpkin and chocolate flavors.

Triple chocolate oatmeal cookies with cocoa in the dough, semi-sweet chips throughout, and white chocolate dipped edges. Thick, chewy, and built for serious chocolate lovers.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Mini brownie bites baked in a cream cheese pastry shell with semi-sweet chocolate, toasted pecans, and a splash of Kahlua. Rich, fudgy, and bite-sized.

Mint Surprise Cookies hide a melty chocolate mint wafer inside soft brown-sugar dough, each one crowned with a toasted walnut. Chill the dough so it seals the surprise neatly before baking.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

Four-component chocolate cake: cocoa layers, fudge filling, chocolate whipped cream frosting, and a drizzled cocoa syrup finish. The cake for serious chocolate lovers.