Dessert, Chocolate Recipes

Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

Chocolate leaf pie with a flaky shortening crust and a smooth chocolate filling made from heavy cream, real vanilla bean and melted chocolate. The top crust is cut into vein-etched leaves for a showpiece finish.

German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.

Grasshopper cheesecake with creme de menthe and creme de cacao on a chocolate cookie crumb crust. A mint-chocolate cocktail-inspired cheesecake with sour cream and grated chocolate.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Oreo mud pie with layered chocolate and coffee ice cream on a chocolate wafer crust, topped with whipped cream, fudge, and toasted walnuts. The 1970s diner classic frozen dessert.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

Devil's food cake loaded with chocolate chips, walnuts, and graham cracker crumbs, then layered with coffee-kissed whipped cream. A semi-homemade showstopper that starts with a box mix but finishes like a bakery original.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

Butterscotch marshmallow brownies with chocolate chips and chopped nuts. Marshmallows melt into the batter as they bake, creating a gooey, chewy blondie-style bar.

Texas-style chocolate sheet cake bakes a thin, fudgy buttermilk-cocoa cake in 25 minutes, then gets crowned with warm pecan-laced fudge icing poured straight onto the still-warm surface. Sixteen squares from one 9x13 pan.

Chocolate spritz cookies made with cocoa and real butter, pressed into shapes and drizzled with melted semi-sweet chocolate. A holiday cookie press classic.

Two crisp meringue discs sandwiched with dark chocolate-coffee cream and served on a pool of raspberry sauce. A showstopping make-ahead dessert for special occasions.

Eggless chocolate banana snack cake with mashed ripe banana, cocoa, brown sugar, and a vinegar-baking soda lift. Topped with melted chocolate chips. A no-egg, no-dairy 8-inch square cake.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.