9,149 egg bake recipes

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Thick, fudgy peppermint pattie brownies with a whole layer of York-style mint candies sandwiched between cocoa batter. Makes 36 squares for parties and bake sales.

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.

Low-calorie marble chocolate brownies made with applesauce instead of oil and sugar-free sweetener. A swirled vanilla-and-chocolate treat that satisfies the craving without the guilt.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Fudgy brownies with melted semi-sweet chocolate, sour cream, and chocolate chips folded in. Intentionally underbaked for a dense, gooey center that firms up as it cools.

Buttermilk cheese loaf with sharp cheddar and dry mustard baked into a tender quick bread. No yeast, no kneading, and ready in under an hour.

Lemon yogurt bread: a tender quick bread loaf made with lemon yogurt and fresh lemon juice. Makes two loaves perfect for gifting, freezing, or weekend breakfast.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

Butterscotch marshmallow brownies loaded with chocolate chips, mini marshmallows, and walnuts. A chewy blonde brownie base with melted butterscotch chips and brown sugar.

Fudgy brownie pie with melted chocolate chips, sweetened condensed milk, and chopped nuts baked in a flaky crust. Best served warm with a scoop of vanilla ice cream.

Slow Cooker Zucchini Bread: a hands-off crockpot version of the classic cinnamon-spiced zucchini loaf with chopped nuts. No oven required, ready in 2 to 3 hours on high.