543 chocolate desert recipes

Chocolate malt cake made with dark beer and unsweetened chocolate for a rich, bittersweet crumb with a glossy semi-sweet chocolate frosting. Porter, stout, or ale all work beautifully in this two-layer showstopper.

Double chocolate drop cookies with melted unsweetened chocolate in the batter, semi-sweet chips throughout, and a from-scratch chocolate frosting on top.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.

Chewy oatmeal cookies loaded with white chocolate, semi-sweet chocolate, candied cherries, and toasted almonds. A bakery-style drop cookie with almond extract for extra depth.

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

Easy layered buckeyes with a peanut butter and powdered sugar base topped with melted chocolate, pressed into a pan and cut into squares. All the flavor of buckeye candy without rolling individual balls.

Flourless chocolate cake with espresso and a shard of homemade chocolate almond brittle on top. Dense, fudgy, and gluten-free, the kind of cake you serve warm with a fork.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

Raspberry ribbon cheesecake on a chocolate wafer crust with a layer of homemade raspberry sauce baked inside and fresh berries on top. A showstopper dessert.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Microwave pecan pie bars: shortbread base, chewy pecan filling, and a semi-sweet chocolate topping. 28 bars cooked entirely in the microwave, ready in 30 minutes.

Reese cookies: no-bake peanut butter bars with a graham cracker base and melted chocolate top. The homemade chocolate-peanut butter cup bar that tastes identical to the wrapped classic.

Double chocolate cream cheese cake with a coffee-spiked cocoa batter and a tangy cream cheese chocolate chip swirl baked right in. A one-pan dessert that disappears at potlucks.