Type what you have

Ingredients

• ✓ dark chocolate
• almond

Instructions

1. 1 Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
2. 2 Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
3. 3 Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
4. 4 Chill until set, about 10 minutes.

By Artystique

Ingredients

• ✓ dark chocolate
• corn nut
• sea salt

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
2. 2 Lay a sheet of parchment paper on a work surface or baking sheet.
3. 3 Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
4. 4 Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

By Diana Moutsopoulos

Ingredients

• ✓ dark chocolate
• sunflower seed butter
• pretzel stick
• sea salt

Instructions

1. 1 Line a baking sheet with parchment.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
4. 4 Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
5. 5 Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

By Diana71

Ingredients

• ✓ dark chocolate
• white baking chocolate
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with plastic wrap.
2. 2 Melt white chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching.
3. 3 Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth top with a spatula.
4. 4 Melt dark chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
5. 5 Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.

By willywonka

Ingredients

• ✓ dark chocolate
• chocolate chip cookie
• white chocolate
• vanilla ice cream

Instructions

1. 1 Gather all ingredients.
2. 2 Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
3. 3 While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
4. 4 Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
5. 5 Let chocolate cool until hard and dry to the touch, at least 1 hour.
6. 6 Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ dark chocolate
• coconut milk
• agave syrup
• peppermint extract

Instructions

1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Ingredients

• ✓ dark chocolate
• chipotle pepper
• salt
• heavy cream
• cocoa powder

Instructions

1. 1 Place chocolate into a bowl; add chipotle pepper and salt.
2. 2 Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour over chocolate and let stand for 3 minutes. Stir gently until chocolate mixture is completely smooth.
3. 3 Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 to 60 minutes.
4. 4 Place cocoa powder in a small bowl.
5. 5 Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Rough-cut candy into 1/2-inch squares.
6. 6 Place chocolate squares into cocoa powder and toss gently to coat.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• baguette
• olive oil
• sea salt

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler.
3. 3 Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• ice
• irish cream
• peppermint liqueur

Instructions

1. 1 Fill a cocktail shaker with ice; add Baileys and peppermint liqueur. Cover and shake until the outside of the shaker is frosted. Strain into a festive martini glass.
2. 2 Shave dark chocolate over top to serve.

By Rachael Ray Every Day

Ingredients

• ✓ dark chocolate
• milk
• brown sugar
• heavy cream
• ground cinnamon

Instructions

1. 1 Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes.
2. 2 Remove saucepan from heat and stir cream and cinnamon into milk mixture. Serve hot.

By Aurora

Ingredients

• ✓ dark chocolate
• caramel
• butter
• water
• pecan

Instructions

1. 1 Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
2. 2 Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
3. 3 Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

By Barbara

Ingredients

• ✓ dark chocolate
• milk chocolate
• butter cookie
• mascarpone cheese
• irish cream liqueur
• white chocolate

Instructions

1. 1 Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
2. 2 Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
3. 3 Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
4. 4 Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
5. 5 Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
6. 6 Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

By coachchris

Ingredients

• ✓ dark chocolate
• egg
• white sugar
• olive oil
• almond
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
2. 2 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

By Diana Moutsopoulos

Ingredients

• ✓ dark chocolate
• banana quick bread and muffin mix
• water
• egg
• vegetable oil
• applesauce
• banana
• almond
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
2. 2 Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
3. 3 Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

By Almond Board

Ingredients

• ✓ dark chocolate
• heavy cream
• mascarpone cheese
• strawberry
• blueberry
• angel food cake

Instructions

1. 1 Beat cream in a large bowl until stiff peaks form; gently fold in mascarpone until well incorporated. Set aside.
2. 2 Place ½ strawberries in a blender; blend until smooth. Transfer puréed strawberries to a large bowl; stir in remaining whole strawberries and blueberries.
3. 3 Layer ⅓ angel food cake cubes in bottom of a trifle or serving bowl. Cover with ⅓ berry mixture; gently spoon ⅓ whipped cream mixture over berries. Repeat layers twice more, ending with cream mixture. Chill until ready to serve.
4. 4 Shave chocolate using a vegetable peeler, letting curls fall on top of dessert.

By Laura Dietz Mulholland

Ingredients

• ✓ dark chocolate
• butter
• egg
• sugar
• salt
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
2. 2 Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
3. 3 Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
4. 4 Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
5. 5 Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
6. 6 Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
7. 7 Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
8. 8 Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

By Toi

Ingredients

• ✓ dark chocolate
• rolled oat
• peanut butter
• honey
• flax seed
• chia seed
• protein powder

Instructions

1. 1 Combine oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder in a bowl until evenly mixed. Cover the bowl with plastic wrap; refrigerate at least 30 minutes.
2. 2 Scoop chilled mixture into balls. Keep cold until serving.
3. 3 Enjoy!

By Sarah Gadacz

Ingredients

• ✓ dark chocolate
• heavy cream
• milk
• white sugar
• espresso
• chocolate syrup
• almond

Instructions

1. 1 Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes.
3. 3 Stir in almonds and dark chocolate. Serve soft ice cream immediately.

By DogsboroDave

Ingredients

• ✓ dark chocolate
• heavy cream
• milk
• white sugar
• cocoa powder
• egg yolk
• cinnamon

Instructions

1. 1 Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
2. 2 Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.

By House of Aqua

Ingredients

• ✓ dark chocolate
• butter
• sugar
• white sugar
• vanilla extract
• egg
• teff flour
• teff flour
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan
2. 2 Combine chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Whisk 1 cup plus 2 tablespoons sugar and vanilla into melted chocolate mixture. Add beaten eggs a little at a time, mixing well after each addition. Sift 1/2 cup plus 1 tablespoon teff flour and cocoa powder over mixture and mix until batter is smooth. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a skewer inserted into the center of brownie comes out clean, about 40 minutes. Allow to cool for 10 minutes before slicing into squares.

By Fioa

Ingredients

• ✓ dark chocolate
• cooking spray
• bittersweet chocolate
• egg white
• confectioners' sugar
• cocoa powder
• cornstarch
• salt
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
3. 3 Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
4. 4 Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
5. 5 Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By jamiebrooke5761

Ingredients

• ✓ dark chocolate
• milk chocolate
• almond paste
• butter
• white sugar
• egg
• egg yolk
• flour
• coconut flake
• powdered sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
2. 2 Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
3. 3 Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
4. 4 Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

By Elisa Gale

Ingredients

• ✓ dark chocolate
• vanilla sandwich cookie
• cream cheese
• pumpkin puree
• pumpkin spice
• salt
• white chocolate chip
• caramel
• pumpkin pie spice
• candy eyes

Instructions

1. 1 Pulse sandwich cookies in a food processor until they reach a fine, sand-like consistency. Add in cream cheese, pumpkin puree, pumpkin pie spice, and salt. Continue pulsing, scraping down the sides when needed, until a smooth, loose dough is formed.
2. 2 Using a spoon or cookie scoop, measure out about 20 even portions of the dough (about 1 tablespoon a piece) onto a parchment-lined baking sheet. Move to the freezer for 10 to 12 minutes. When the dough is firm enough, roll each portion into a ball shape. Move back to the freezer to harden slightly for 8 to 10 more minutes.
3. 3 In a large, microwave-safe bowl, melt white chocolate chips in the microwave in 30-intervals second, stirring in between, until the chocolate is fully melted and smooth. Drop each pumpkin spice ball into the chocolate. Using two forks, fully coat the dough in chocolate, let it drain, then place it back on the parchment-lined baking sheet.
4. 4 Allow the truffles to cool to room temperature before topping with melted chocolate, caramel, or more pumpkin pie spice. Keep in the refrigerator until just before serving.

By Annie Campbell

Ingredients

• ✓ dark chocolate
• white sugar
• cornstarch
• milk
• semisweet chocolate chip
• vanilla extract
• whipping cream
• powdered sugar
• pie crust

Instructions

1. 1 Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and constantly stir until boiling. Remove from heat.
2. 2 Add chocolate chips and vanilla extract to hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature.
3. 3 Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form.
4. 4 Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold half of whipped cream mixture into chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.

By FLUTTER1

Ingredients

• ✓ dark chocolate
• egg yolk
• egg
• sugar
• butter
• cocoa powder
• flour
• salt
• vanilla extract

Instructions

1. 1 Generously butter the insides of four 5 ½-ounce ramekins.
2. 2 Whisk egg yolks, eggs, and sugar together in a bowl with an electric mixer until foamy and lighter in color.
3. 3 Melt chocolate and butter in a microwave-safe bowl in 30-second intervals until melted, stirring after each interval, 1 to 3 minutes.
4. 4 Stir melted chocolate mixture into egg and sugar mixture until combined. Sift in cocoa powder and stir to combine. Sift in flour and salt; stir to combine into a batter. Stir in vanilla.
5. 5 Transfer batter to a resealable plastic bag. Snip off one corner of the bag with scissors to create a tip. Divide batter evenly between the prepared ramekins; gently tap ramekins on the counter to remove any air bubbles. Refrigerate for 30 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Arrange chilled ramekins in a casserole dish. Pour enough warm tap water into the casserole dish to reach halfway up the sides of the ramekins.
8. 8 Bake in the preheated oven for 15-18 minutes. Remove from the oven and let cool for 15 minutes.
9. 9 Loosen the edges from each ramekin with a knife. Invert cakes onto serving plates and dust with powdered sugar.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• cooking spray
• egg
• white sugar
• heavy cream
• butter
• all-purpose flour
• salt
• dark chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners.
2. 2 Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
3. 3 Beat eggs in a large bowl with an electric mixer until light and fluffy; beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups.
4. 4 Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

By lioness_melinda

Ingredients

• ✓ dark chocolate
• cooking spray
• white sugar
• butter
• vanilla extract
• egg
• cornstarch
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
2. 2 Combine sugar, butter, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
3. 3 Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are incorporated well. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

By Fioa

Ingredients

• ✓ dark chocolate
• butter
• egg
• granulated sugar
• vanilla extract
• kosher salt
• all-purpose flour
• cream cheese
• white sugar
• egg white
• vanilla extract

Instructions

1. 1 Gather all ingredients. Grease an 8x8 baking dish and line with parchment paper.
2. 2 Place chopped chocolate into a heatproof bowl. Melt butter in a sauce pan over medium heat and pour over chocolate. Let sit for 5 minutes until chocolate starts to melt. Mix well until chocolate has completely melted.
3. 3 Combine eggs and sugar in a bowl and mix with an electric mixer on high speed until light and pale yellow in color. Add vanilla extract and salt. Continue mixing on high for 1 minute.
4. 4 Transfer in chocolate-butter mixture and mix until well combined for 30 seconds. Fold in flour with a spatula until flour has disappeared. Set aside 2 teaspoons of brownie batter.
5. 5 Transfer remaining batter into the baking dish and distribute evenly. Smooth out the top with a spatula.
6. 6 For the cheesecake ghosts combine softened cream cheese, sugar, egg white, and vanilla extract in a bowl. Whisk until mixture is well combined.
7. 7 Set 9 tablespoons of cheesecake dollops onto the brownie batter in an even pattern. Spread out dollops into ghost-like shapes with a spoon and a bamboo skewer.
8. 8 Transfer reserved brownie batter into a small plastic bag, snip off one corner, and pipe 2 eyes and a mouth onto each cheesecake ghost. Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake brownies in the center of the oven until edges are lightly golden brown and the center is just set, 35 to 40 minutes. Because these are very fudgy, chewy style brownies, a toothpick will not come out clean, so that's not a reliable test for this recipe.
10. 10 Allow brownies to cool completely in the pan before transferring them to a plate and cutting them into squares.
11. 11 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• egg
• butter
• butter
• sugar
• milk chocolate
• almond
• all-purpose flour
• blackberry jam
• milk chocolate

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3. 3 Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
4. 4 Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
5. 5 Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
6. 6 Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
7. 7 Line a baking sheet with parchment paper.
8. 8 Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
9. 9 Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
10. 10 Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

By Michaela

Ingredients

• ✓ dark chocolate
• rolled oat
• sunflower seed
• coconut
• brown sugar
• cinnamon
• salt
• plain greek yogurt
• peanut butter
• maple syrup
• coconut oil
• vanilla extract
• vanilla protein powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl.
3. 3 Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish.
4. 4 Bake in preheated oven until browned, about 15 minutes.

By Amy Gray-Hughes