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Chocolate

Chocolate dessert recipes including cookies, brownies, cakes, and tarts.

Banana Custard Tart with meringue & a chocolate crust

This banana custard tart is what I want banana cream pie to be. I like banana flavor, and I don’t mind banana texture when I’m just eating freshly peeled fruit or when it’s baked into banana bread, but the mushy and slightly fibrous texture buried under a layer of smooth pastry cream just doesn’t do …

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Easy Chocolate Shortbread Tart Crust

This simple chocolate shortbread tart crust is a favorite. It’s a variation on my favorite no-fuss easy shortbread tart crust that transformed my tart baking from high stress to no sweat. There’s no fancy equipment, no rolling anything out, no chilling. Just stir, press into the pan, and bake. This one keeps all of the …

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Mini Skillet Cookies, melty chocolate chip goodness

These mini skillet cookies are what you want for dessert tonight. Or at least they’re what I want for dessert tonight. They’re like the simple, warm, melty, gooey chocolate chip skillet cookies that you find at so many restaurants, usually topped with a scoop of ice cream. But these ones are better than what you’ll …

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Chocolate Orange Olive Oil Cake, a marbled marvel

This chocolate orange olive oil cake is a winner. It’s a spin on a cake that appeared in chocolate-guru Alice Medrich’s book Bittersweet (still totally worthwhile for anyone serious about baking with chocolate). That version, which she called her tiger cake, was a marbled olive oil cake with chocolate and white pepper. And I made …

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Classic Brownies, rich and fudgy

It’s tough to beat a classic brownie for sheer chocolate pleasure. At least as long as it is a fudgy brownie rather than a cakey one (and who are those mysterious people who prefer cakey brownies?) and is sufficiently bold with chocolate flavor. There are about eleventy-billion brownie recipes out there, many of them good-to-great …

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Peanut Butter Brittle with Chocolate, light & crisp

This peanut butter brittle is a delightful treat. It’s light and crisp, a bit like the inside of a Butterfinger. That lightness is the result of a dash of baking soda that introduces about a zillion air bubbles and transforms brittle into a delicate, crunchable candy. The peanut butter and absence of mix-ins make it …

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