263 chocolate brownie recipes

Chocolate thumbprint cookies rolled in powdered sugar with a rich chocolate ganache filling. Brown sugar shortbread base with chopped chocolate chips baked into the dough.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Nanny's honey tea sandwiches pair a soft honey-and-tea loaf with lemony banana filling, cut into flower shapes and dotted with chocolate sprinkles. A dainty treat for showers, birthdays, and tea parties.

This quick and easy snack is perfect for the kids to take to school or have after dinner.

Great gorpies are trail mix cookies loaded with chocolate chips, peanuts, and raisins in a chewy brown sugar dough. A grab-and-go snack cookie inspired by classic gorp.

Brown sugar chocolate chip cookies made with butter-flavored shortening for extra chewy centers and crisp edges. Choose your bake time for chewy or crunchy results. Makes 3 dozen with optional pecans.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.

Microwave oatmeal chews are no-bake bars with chewy oat base, melted chocolate chip top, and chopped nuts. Seven-ingredient bars made entirely in the microwave for fast snacking.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.