3,016 chocolate egg recipes

Coconut custard pie baked in a water bath and slipped into a pre-baked shell, topped with a drizzled chocolate lattice. A silky, nutmeg-scented classic.

Chocolate cookies, rolled in powdered sugar with a Hershey's kiss in the center.

Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.

Homemade cream liqueurs blended with sweetened condensed milk, whipping cream, and your choice of whiskey, amaretto, or rum. Stores in the fridge for up to a month.

Diabetic-friendly chocolate bars made with cocoa, sugar substitute, and a hint of cinnamon, topped with melted chocolate chips. Fudgy, rich, and lower in sugar than traditional brownies.

Honey peanut butter cup cookies loaded with chopped peanut butter cups and chocolate chips in a cocoa-laced dough. Sweetened with honey and brown sugar for a chewy, fudgy cookie.

Triple chip brownies loaded with semi-sweet chocolate, milk chocolate, and butterscotch chips in a fudgy bittersweet chocolate batter with walnuts. Six cups of chips total. These are not messing around.

Chocolate chip walnut pie with a chewy brown sugar custard, pockets of melted chocolate, and toasted walnuts in a flaky shell. Half cookie, half pie. Serve warm with vanilla ice cream.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Crispy chocolate snap cookies topped with frosting and piped spiderweb designs in melted chocolate. The ultimate Halloween cookie that freezes beautifully for make-ahead party prep.

A buttery spice cake loaded with chocolate chips, spiced with cinnamon and nutmeg, baked in a Bundt pan and drizzled with a glossy chocolate glaze.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Cookies-and-cream bundt cake studded with quartered Oreos and drizzled in a glossy chocolate glaze. A rich, vanilla-based batter with a crunchy cookie surprise in every slice.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Noah's Ark brownies made with a full pound of butter, 3/4 pound semi-sweet chocolate, 7 eggs, and 4 cups of walnuts. A massive, ultra-rich batch that fills two pans and yields 42 brownies.

No-bake frozen chocolate torte with 11 ounces of melted chocolate, brandy, broken biscuits, and toasted whole hazelnuts. Rich, dense, and served straight from the freezer like an Italian semifreddo.