Chocolate

You’ll find these a fudgy, sweet and lightly fermented addition to your brownie repertoire.

A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.

Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.

An overnight freeze solidifies classic brownie batter into something entirely different—a scoopable cookie dough that holds its shape when rolled and then transforms into soft, fudgy, cream cheese-filled cookies in the oven.

We can think of lots of uses for the bourbon sugar that coats these pretzel-studded bites: use it to top crème brûlée, stir it into your afternoon tea, or sprinkle it over berries and serve with whipped cream for an easy dessert.

Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.

The zucchini makes the cake super moist but doesn’t affect the overall chocolaty goodness.