1,834 egg bake recipes

German Chocolate Brownies with Coconut and Nut Frosting recipe

A thick, fudgy chocolate pie packed with pecan halves and baked in a flaky crust. Sweetened condensed milk and cocoa create a dense, truffle-like filling. Serve warm or cold with a crown of whipped cream.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.

From-scratch pumpkin pie with fresh or canned pumpkin, dark brown sugar, molasses, raisins, and toasted pecans. Richer and more complex than the back-of-the-can version.

Fudgy brownies made with a full bag of melted chocolate chips, butter, and whole wheat flour. Six ingredients, 30 minutes, and intensely chocolatey in every bite.

Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.

Easy devil's food cake made extra moist with sour cream, topped with coconut, chocolate chips, sugar, and cinnamon before baking. One pan, one hour, zero fuss.

A flourless chocolate mousse cake with a melt-in-your-mouth texture, served with fresh raspberries and mascarpone. Just 6 ingredients and no flour needed for this elegant dessert.

A flourless-style cocoa sponge cake made with cake meal, potato starch, and ground almonds. Split into three layers with strawberry preserves and topped with whipped cocoa cream. Passover-friendly.

Flourless fallen souffle cake with a full pound of bittersweet chocolate, butter, and nine eggs. A dense, fudgy French-style chocolate cake with a soft center, dusted in cocoa and powdered sugar.

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.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

Pumpkin chocolate chiffon pie with a no-bake chocolate-walnut crust and an airy spiced pumpkin chiffon filling. A holiday showpiece blending pumpkin and chocolate flavors.

Pumpkin dutch apple pie with sliced cinnamon-tossed apples on the bottom, a creamy spiced pumpkin custard middle, and a buttery walnut crumble on top. Two classic pies in one slice.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.