610 chocolate desert recipes

White chocolate cheesecake on a chocolate wafer crust, covered in glossy semi-sweet chocolate ganache. Two kinds of chocolate in one rich, make-ahead showpiece dessert.

Hello Dollys (magic cookie bars) layered with vanilla wafer crumbs, chocolate chips, coconut, pecans, and sweetened condensed milk. No mixing needed, just layer and bake for a gooey, chewy bar.

Flourless oatmeal brownies with melted semi-sweet chocolate, quick oats as the binder, and chunky walnuts. A dense fudgy brownie with surprising oat texture and no flour at all.

Peanut butter blossom kisses with sugar-rolled cookies and a chocolate kiss pressed warm into each top. The classic holiday cookie tray standard, soft and chewy with a crackly sugar crust.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

Mocha buttercrunch pie with a pecan-chocolate shortbread crust, a frozen mocha mousse filling, and a coffee whipped cream top studded with chocolate chips. Three layers of coffee-and-chocolate richness in every slice.

Rich chocolate coconut pie with melted semisweet chocolate, evaporated milk, and flaked coconut in an unbaked shell. A 6-ingredient bake-and-go pie with a fudgy filling and macaroon-like coconut texture.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.

Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Toll House crumb cake with sour cream batter, chocolate chips folded in, and a brown sugar walnut-chocolate streusel topping. The classic Nestlé coffee cake recipe.

Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Mocha chocolate cheesecake blends instant coffee and melted semi-sweet chocolate into a dense, ultra-creamy cream cheese filling on a graham crust. NY-style two-temperature bake.

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

Eggless chocolate banana snack cake with mashed ripe banana, cocoa, brown sugar, and a vinegar-baking soda lift. Topped with melted chocolate chips. A no-egg, no-dairy 8-inch square cake.

Sourdough chocolate cookies, a discard recipe with rolled oats, unsweetened chocolate, and a splash of rum. Rolled and cut with cookie cutters for shaped cookies that taste like a tangier brownie.