9,149 egg bake recipes

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

French cherry clafouti with brandy-macerated cherries baked in a puffy, golden custard scented with allspice and lemon zest. Rustic elegance that looks far harder than it is.

Classic French choux pastry with just water, butter, flour, and eggs. The foundation for cream puffs, eclairs, profiteroles, gougeres, and savory gnocchi. Master this one dough, make dozens of desserts.

Old-fashioned cocoa brownies with melted margarine, four eggs, chopped nuts, and a generous pour of vanilla. Dense, fudgy, and from a recipe meant to be passed down.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Classic Mexican tres leches cake soaked in three milks (sweetened condensed, evaporated, and whole milk) with a hint of nutmeg, topped with whipped cream and chopped nuts. The Latin American birthday cake.

Quick brownies from scratch with margarine, cocoa, and vanilla. A simple pantry brownie recipe that comes together in one bowl for fast chocolate cravings.

Genoise sponge cake whips warm whole eggs and sugar to ribbon stage, then folds in cake flour and melted butter for a delicate French-style layer cake base. The classic foundation for tortes and trifles.

Classic popovers bake into airy, hollow shells with a crisp shattered top and tender custardy inside. Bonus: leftover batter makes pineapple fritters for ham or pork dinners.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

A rich, fudgy chocolate sheet cake with sour cream baked in a jelly roll pan and slathered with a creamy peanut butter chip frosting. Feeds a crowd and travels like a dream.

Chewy chocolate chip cookies loaded with whole wheat flour, oats, and sunflower seeds. Rolled in seeds before baking for a nutty, crunchy coating that makes 6 dozen crowd-pleasers.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Drop cookies loaded with peanut butter, oats, and chopped peanuts. Chewy, hearty cookies with both peanut butter and whole peanut crunch in every bite. Makes 4 dozen.