Creamy, dreamy, and downright indulgent, this French silk pie is the kind of dessert that demands a double take. With an ethereally rich chocolate filling—made by folding melted bittersweet chocolate into whipped eggs and butter—and a no-bake Oreo cookie crust, every bite is lush with intensity. A crown of whipped cream is nonnegotiable.

Tips for the perfect French silk pie

• Use good-quality chocolate: Rich, bittersweet chocolate gives this classic dessert the deep flavor that defines French silk pie. We like Guittard 70%. Semisweet chocolate will work in a pinch, but don’t be tempted to swap in something like milk chocolate, which would be too sweet, or chocolate chips, which contain stabilizers and would make the filling stodgy.
• Use room-temperature ingredients: Beating the room-temperature butter separately before gradually adding the cooled chocolate helps prevent lumps, ensuring the French silk pie filling has a glossy, silky texture. Once the melted chocolate is thoroughly incorporated, you can whip the mixture on high speed to lighten it.
• Whipping the eggs: Don’t step away when whisking the eggs and sugar over steam (or, if you must, remove the mixing bowl from the heat first). This step creates the egg foam (technically a sabayon) that gives this French silk pie its signature airy texture. If you have any concerns about serving raw eggs, you can check the temperature with an instant-read thermometer; it should read 160°F when done.
• Fold, don’t stir: When incorporating the whipped cream into the chocolate mixture, fold gently to keep the pie filling light and fluffy.
• Chill thoroughly: Let the pie set in the fridge for at least 4 hours (overnight is better). The long chill helps the filling firm up, resulting in tall, clean slices.
• Garnish: To make picture-perfect chocolate shavings, run a vegetable peeler against the edge of a thick chocolate bar in one quick motion. Larger, thicker chocolate bars work best and result in the most dramatic curls. Or, if you’d rather skip the curls, dust the top with a layer of cocoa powder just before serving.
• Use a hot knife to slice: Fill a tall glass with hot water and dip your knife between cutting each cut. Wipe the knife dry with a kitchen towel, then go in. This way, you won’t drag the dark chocolate mousse through the fresh whipped cream topping.

Thick and Fudgy Zucchini Brownies. Back to the classics with these extra-delicious frosted brownies made with grated zucchini and topped with the most indulgent fudge frosting. Think rich salted butter, melty chocolate chips, a touch of cocoa, and just enough zucchini to keep them extra moist and thick. Once baked, they’re finished with a creamy, old-fashioned chocolate fudge frosting. Simple, classic, and so good!

It’s been a minute since I last baked a batch of brownies, but they’ve always been a family favorite. The other week I had a few zucchini sitting in the fridge, and I knew I needed to put them to good use. This time of year it always seems like there’s either an abundance of zucchini or tomatoes — and I hate to see food go to waste. Brownies felt like the perfect answer.

I was excited to bake these up, especially since brownies are my little sister’s favorite treat. Even with the addition of zucchini, I knew she’d be into them (and she was!). I used one of my tried-and-true base brownie recipes, adding just a hint of lightly toasted butter, which I swear makes all the difference in flavor.

And of course…the frosting. I wanted these to be really special, so I went with a thick layer of homemade fudge frosting — the kind that feels nostalgic, like something your grandma might have spread over her brownies. Classic, rich, and perfectly fudgy. Nothing fancy, just delicious.

These are the details

Ingredients

• Salted butter
• 1 bag of mini chocolate chips
• Instant coffee or espresso powder
• Pure vanilla extract
• Eggs – make sure they are at room temperature and not at all chilled
• All-purpose flour
• Cocoa powder
• Baking powder
• Sea salt
• Chocolate chips – I love to use dark chocolate chips

Ingredients – for the Frosting

• melted butter
• powdered sugar
• cocoa powder
• vanilla extract
• warm milk

Special Tools

 You’ll need a skillet, a couple of mixing bowls, and a square brownie pan.

Steps

Looking for other sweet recipes? Here are a few ideas: 

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Brown Butter Apple Blondies with Cinnamon Maple Glaze

Spiced Pecan Apple Cider Doughnut Cake

Mulled Spiced Apple Cider Doughnuts

Double the Streusel Apple Butter Bars

Homemade Slow Cooker Maple Apple Butter

Lastly, if you make these Thick and Fudgy Zucchini Brownies,  be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Toasted Marshmallow Special K-Bars – a sweet, salty, peanutty, and just slightly toasty chocolate treat that’s impossible not to love. These bars are made with creamy peanut butter, salted butter, toasted marshmallows, and topped with rich chocolate. They’re chewy, gooey, a little nostalgic, and totally addictive. Whether you’re making them for a summer dessert, school bake sale, or just because—it’s a guaranteed crowd-pleaser.

Oh, how I adore this recipe! My mom is known for a handful of classic desserts—her oatmeal chocolate chip cookies, death by chocolate cake, and of course, her famous Special K-Bars. I don’t know if K-Bars are a strictly Midwest thing, or where the original recipe even came from, but growing up, no one made them quite like my mom. She just had that magic touch.

Her recipe was simple and very old-school: 1 cup creamy peanut butter, 1 cup Karo syrup, and 1 cup sugar, melted together and mixed with cornflakes. She’d press it into a pan, melt a good amount of semi-sweet chocolate chips for the topping, and that was it. Classic. And so good! Any time she made them, they disappeared within a day—everyone loved them.

Today, I’m giving her classic bars a little twist by adding toasted marshmallows. Think of it as a mash-up between a marshmallow treat and a K-bar—chewy, chocolatey, and just a little gooey in the best way. They’re fun to make (no matter your age!) and even more fun to eat.

Let’s dive into the details

Ingredients

• mini marshmallows
• salted butter
• creamy peanut butter
• cornflakes
• regular marshmallows
• semi-sweet chocolate chips

Special Tools

You’ll need to use your oven’s broiler for this recipe. You’ll also need a large pot, sheet pan, and a 9×13 pan.

Steps

Step 1: Make the Peanut Butter Mixture

In the largest pot you have, melt salted butter with creamy peanut butter over medium heat. Stir frequently and bring the mixture to a gentle boil—this should take about 5 minutes. The mixture should be smooth and fully combined.

If you like, add a pinch of flaky sea salt for a little extra flavor.

Step 2: Add Marshmallows and Cereal

Once the peanut butter mixture is smooth, stir in the mini marshmallows until completely melted and gooey.

Then, mix in the cornflake cereal. Stir until the cereal is well coated in the peanut butter-marshmallow mixture.

Step 3: Toast the Marshmallows

To get that toasted marshmallow flavor, arrange a layer of mini marshmallows on a baking sheet and broil until golden and lightly charred.

Important: Don’t walk away while these toast! Every broiler is different, and marshmallows can go from perfectly golden to burnt in seconds. Watch them closely.

Once toasted, gently fold the marshmallows into the cereal mixture. No need to overmix—swirls and pockets of toasted marshmallow are exactly what you want.

Step 4: Press and Top with Chocolate

Line a baking pan with parchment paper and press the cereal mixture firmly into the pan.

Melt the chocolate chips until smooth, then pour the melted chocolate over the bars and spread it out evenly.

Refrigerate the bars until set—about 2 hours. Once firm, cut them into squares or bars.

They’ll be a little gooey, a little messy, and totally irresistible. Perfect for backyard BBQs, picnics, or just a fun summer dessert!

Looking for easy party summer desserts? Here are a few ideas: 

Chewy Chocolate Peanut Butter Bars

Crinkle Top Brownies

Chocolate Peanut Butter Pretzel Blondies

Homemade Vegan Peanut Butter Twix Bars

Caramel Butter Cake with Fudgy Chocolate Frosting

Retro-Style Chocolate Sheet Cake

Lastly, if you make these Toasted Marshmallow K-Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.

Having a good, reliable mug cake recipe memorized should be considered an essential life skill. Imagine all the ways your life could be improved by this almost-instant dessert: PMS? Mug cake. Impromptu celebration? Mug cake. Rough breakup? Mug cake. Netflix and chill? Mug cake. Late-night chocolate craving? Mug cake. Successful potty training session? Mug cake. Stirring a handful of ingredients in a big coffee mug and microwaving it, only to have actual cake in under 5 minutes, is a modern miracle we should all celebrate.

A few things to keep in mind: Make sure your mug is at least 12 oz. to allow the cake batter to rise—no one’s here for mug cake overflow. Also, note that this cake is cooked at 50% power, which helps ensure even cooking. This easy recipe was tested in a 1200W microwave; cooking times may vary based on your microwave’s power output.

With a flavor that lies somewhere between a warm brownie and chocolate birthday cake, this single-serve chocolate mug cake recipe is also adaptable. The cake mix itself is dairy-free, and you could use a gluten-free flour blend in place of the all-purpose flour if you’re feeding someone with a sweet tooth and a gluten allergy. You should also feel empowered to dress it up in whatever way suits the occasion. It’s rich and fudgy, making it the perfect base for a scoop of vanilla ice cream or whipped cream. A spoonful of Nutella or peanut butter melting on top, or a dusting of powdered sugar wouldn’t be remiss either.