968 cocolate cake recipes

Brownies are not always high in fat and calories, try this almost nonfat fudge brownies, they are moist, chocolaty and delicious!

If you are a major fan of Devil's Food Cake you will enjoy every second of these scrumptious cookies.

One of my favorites. These are the cookies I make when I am trying to impress someone or cheer a person up. Though they are made with milk chocolate they are not too sweet. The edges are airy and crunchy and the center is soft and chewy.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Chocolate marshmallow stuffed cookies with cocoa-laced dough wrapped around mini marshmallows that melt into gooey clouds inside. A surprise-center treat that kids and adults adore.

Loaded trail mix cookies with M&M's, peanut butter, peanuts, raisins, oats, oat bran, and wheat germ. Chewy, crunchy, and packed with something in every bite.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Mrs Fields' black and white cookies: chewy chocolate cookies studded with chunks of both semi-sweet and white chocolate. The famous mall-cookie chain copycat with bakery-sized presence.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Fudgy cocoa brownies with a hidden layer of chocolate mint patties baked right inside. Rich, minty, and makes a big batch of 36 squares from a 9x13 pan.

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.

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.

Spooky chocolate cookies with pretzel stick legs coated in melted chocolate and sprinkles with candy eyes. These Halloween tarantula treats are fun to make with kids.

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.

Applesauce brownies with no butter or oil, loaded with pecans and chocolate chips. A full cup of applesauce keeps them fudgy while cocoa powder brings deep chocolate flavor.

Bianco Mangiare is a layered Italian dessert with sponge cake, vanilla-cinnamon milk pudding, chocolate sprinkles, pecans, and cherries. Served cold, this elegant no-bake treat is pure old-world charm.