Chocolate

A practically perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavor that comes from using white miso and salt together.

The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.

This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie.

Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.

A thick pour of magic shell over ice cream is simultaneously creamy and crackly, both smooth and shattery. But the real mind-blowing thing about it? It's a snap to make at home.

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. 

Running out of Thanksgiving pie is the biggest drag of the holiday season. Console yourself by making these cookies with oats, chocolate chips, dried fruit, and nuts.

If you want to bake these cookies now and don’t have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won’t have the same depth of flavor, but they will still be delicious.

We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.

The dairy-free secret to this fudge's creaminess? Avocado.

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.