Make this Valentine's Day a special one with our unique collection of Chocolate recipes. Add an extra touch of magic to your holiday with recipes, Surprise your soul mate with these Best Top 10 chocolate Recipes and get a best impression.

A Better Brownie


What you'll need
  • 1/2 cup flour
  • 1/3 cup cocoa powder (Sarah prefers Dutch or alkalized cocoa powder)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons butter
  • 2 squares (2 ounces) bittersweet chocolate, chopped
  • 1 large egg
  • 2 large egg whites
  • 1 cup sugar
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant espresso or coffee powder (optional)
How to make it
  • Heat the oven to 350º degrees. Lightly coat an 8-inch square pan with cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set the mixture aside.
  • Heat the butter in a small saucepan until just melted, being careful not to burn it. Remove the pan from the heat. Add the chopped chocolate, stirring until it is melted. Let the chocolate mixture cool until it's tepid.
  • In a medium bowl, lightly whisk the egg and egg whites just until combined. Whisk in the cooled chocolate mixture, sugar, oil, vanilla extract, and espresso powder (if you're using it) until smooth. Stir in the flour mixture but do not overmix the batter.
  • Use a rubber spatula to scrape the batter into the prepared pan and smooth the top. Bake the brownies on the center oven rack until the edges begin to pull away from the sides of the pan, about 25 minutes. The brownies will look under-baked (a cake tester will come out with a few moist crumbs), but they will set up more as they cool. Place the pan on a wire cake rack to let the brownies cool, then slice the batch into 24 pieces

Hot Chocolate Mug Cakes

What you'll need
  • Cooking spray
  • Chocolate cake batter
  • Marshmallow creme
How to make it
  • Simply coat the insides of oven safe mugs with cooking spray, then fill the mugs halfway with chocolate cake batter. We used a mix for German chocolate cake, which is a lighter color than regular chocolate cake and looks more like hot cocoa.
  • Follow the cupcake baking instructions on the cake mix package. The cakes are done when a toothpick inserted into the center of one comes out clean or with just a few crumbs. Allow the cakes to cool for about 15 minutes.
  • Top each mug with a generous dollop of marshmallow creme and serve with a spoon. One cake mix makes enough batter for 12 of our mugs; if you want fewer than a dozen, bake the remaining batter in a small pan.

Brownie Pizza

What you'll need
  • Chewy brownie batter
  • 2 1/2 cups confectioners' sugar
  • 1/2 cup butter (1 stick), softened
  • 2 1/2 tbsp. milk
  • 1 tsp. vanilla extract
  • Red food coloring paste (available at kitchen and party supply stores)
  • 6 oz. white chocolate
  • Assorted candies
How to make it
  • Prepare the brownie recipe, with one exception: Instead of pouring the mixture into a rectangular or square pan, pour it into a lightly greased (and clean!) 12-inch pizza pan.
  • Bake, in an oven preheated to 350 degrees, for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Cool.
  • Meanwhile, mix up the red frosting "sauce." In a large bowl, cream the confectioners' sugar and butter.
  • Add the milk and vanilla extract and beat until smooth. Add 1/2 to 1 teaspoon of red food coloring paste and mix until you have the desired shade (think tomato sauce). Use a spatula or knife to spread the sauce evenly over the cooled "pizza."
  • Now you're ready to add the toppings. For white chocolate "cheese," roughly chop or grate (adults only) white chocolate.
  • Sprinkle it over the frosting (your kids may want to add extra cheese). For other toppings, add M&M's, chocolate chips, butterscotch chips or any other favorite candies.
  • Use a pizza cutter to slice the brownie into 16 pieces. Present it in a pizza box (ask a local pizza parlor if you could have or buy one).
  • Serve the Brownie Pizza at an after-school gathering, a pizza party, or--most fitting--a Brownie troop meeting. Serves 16.

Double-chocolate Pudding Cake

What you'll need
  • 1 cup flour
  • 2/3 cup sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup (4 tablespoons) butter, melted and slightly cooled
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips
  • 1 1/2 cups boiling water
How to make it
  • Generously grease a 9-inch square cake pan with butter. (You can also use a 9 1/2-inch deep-dish pie pan, provided that the sides measure at least 2 inches high.) Heat the oven to 350º F.
  • In a large bowl, sift together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.
  • In a medium-size bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Rub the mixture with your fingers, breaking up any sugar lumps, until evenly combined. Set the bowl aside.
  • Make a well in the flour mixture. Add the egg, milk, melted butter, and vanilla extract. Whisk the liquids to blend them, then briskly stir the entire mixture, pulling the dry ingredients in from the sides to make a uniform batter.
  • Scrape the batter into the buttered pan and spread it evenly with a spoon. Sprinkle the chocolate chips over the batter. Then spread all of the brown sugar mixture evenly over the top.
  • Slowly pour the boiling water over the batter. Place the pan on the center rack and bake the cake for 30 minutes. When it's done, the cake will be baked through, but there will be a thick layer of chocolate pudding at the bottom. Because this is difficult to check with a toothpick, it's best to rely on time to determine when the cake is finished.
  • Transfer the cake to a wire rack and let it cool for about 10 minutes before serving. You can cut the cake into squares or slices, or simply spoon it out of the baking dish. Serve topped with whipped cream or ice cream. Makes 6 to 8 servings.

Chocolate-chip Oatmeal Cookies

What you'll need
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup butter, softened
  • 1 1/2 cups (packed) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 cups (12 ounces) semisweet chocolate chips

How to make it
  • Heat the oven to 350º F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.
  • In a large bowl, beat the butter and sugar with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips.
  • Drop heaping tablespoons of dough about 3 inches apart on ungreased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely. Makes about 4 dozen.

Crunchy Nut Clusters

What you'll need
  • Candy cups
  • 2 2/3 cups sweetened flaked coconut
  • 2 cups pecans or 1 (6-ounce) jar macadamia nuts, chopped
  • 2 2/3 cups white or semisweet chocolate chips
  • For the glaze: 1/3 cup white chocolate (melted with 1/2 tablespoon vegetable shortening) or 1/3 cup semisweet chocolate

How to make it
  • Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
  • Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
  • Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Walnut Brownie Cookies

What you'll need
  • 1/2 cup unsalted butter, softened
  • 6 ounces unsweetened chocolate, coarsely chopped
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup walnut pieces or halves
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar, for coating
How to make it
  • In the top of a double boiler, melt together the butter and chocolate over very low heat. Remove the inner pan and allow the mixture to partially cool, then stir it until smooth.
  • In a bowl, beat the sugar and eggs with an electric mixer at high speed until light and airy, about 4 to 5 minutes. Blend in the vanilla extract and partially cooled chocolate. Chop the walnuts very fine (a food processor works well for this) and stir them into the chocolate mixture.
  • Sift the flour, baking powder, and salt into a medium bowl. Stir the dry ingredients into the chocolate mixture half at a time, until the dough is evenly mixed - it will be quite soft. Cover and refrigerate the dough for 3 to 4 hours.
  • Heat the oven to 325 degrees. Grease 2 large cookie sheets or line them with parchment paper. Put about 1 cup of Confectioners' sugar in a small bowl. Now shape the dough into 1-1/2-inch-thick balls. Generously coat each one with confectioners' sugar and place it on a baking sheet, leaving about 3 inches between cookies. Bake the cookies on the center rack, 1 sheet at a time, for about 13 minutes. When done, the cookies will have puffed and will feel very soft to the touch. Do not overbake.
  • Cool the cookies on the sheet for 15 minutes, then transfer them to a wire rack and let them cool thoroughly. TIP:To lengthen the shelf life of these cookies, refrigerate them for 1 to 2 hours, then wrap them individually in plastic wrap. Makes 24 to 30 cookies.

Chocolate Cookie Bark

What you'll need
  • 20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)
  • 2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract (use with semisweet chips only)
How to make it
  • Line a 9-inch-square baking pan with waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job kids will love.
  • Melt the white chocolate chips -- or the semisweet chips -- in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refrigerate until solid, about 1 hour.
  • Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into 12 bars for wrapping or 24 triangles for boxing as shown above. Store in an airtight container.

Toffee Shortbread

What you'll need
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 14-ounce can sweetened condensed milk
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 6-ounce bag of
  • chocolate chips
How to make it
  • Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
  • Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
  • Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.

Chocolate Birthday Cake

What you'll need
  • 1 1/2 cups water
  • 4 ounces unsweetened chocolate
  • 1/3 cup cocoa powder
  • 1 cup butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • Frosting
How to make it
  • Heat the oven to 350º. Grease and flour two 9-inch round pans and set them aside. In a microwave-safe liquid measuring cup, measure 1 1/2 cups water. Add the unsweetened chocolate squares to the water. Microwave for 2 to 3 minutes, stirring after 1 1/2 minutes or until the chocolate has melted. Stir in the cocoa and set the mixture aside.
  • In a large mixing bowl, cream the butter for 1 minute; add the granulated and brown sugars and cream for another 2 minutes or until light and fluffy. Add the eggs individually, beating well after each one. Beat in the vanilla extract.
  • In a separate bowl, stir together the flour, baking soda, and salt. Beginning with about a third of the flour, add the flour mixture and chocolate mixture alternately to the butter and sugar, stirring well after each addition.
  • Divide the cake batter evenly between the two pans, scraping the bowl with a rubber spatula. Place the pans on the middle oven rack and bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
  • Let the cakes cool in the pans for about 10 minutes. Then place a cooling rack atop each pan and, holding the edges to the pan, flip the cake onto the rack. Cool completely before frosting.
  • Place one layer on a plate and spread the top with chocolate frosting. Place the second layer on top and then frost the top and sides of the cake.
  • For a finishing touch, decorate the top and bottom edges of the cake with a piped icing border. Serves 8 to 10.

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