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No-bake Chocolate Nutella Brownie Cake with Cookies & Cream frosting and Mango garnish: Cioccolatoso Bontà (recipe included)
Quick cake in 20 minutes!
That’s how easy this brownie cake was. This recipe didn’t call for any traditional baking techniques like sifting or leveling. Its was more of heaping and mixing altogether!
I poured the batter into tiny sauce bowls which seemed appropriate for one-size serving.
Question: If it’s not baked, how was is cooked?
Well, it’s the magic of the microwave! Pop it in for 1 minute and 45 seconds, and they’re ready! Do NOT over-microwave them even for 5 or 10 more seconds because they’ll be dry and hard.
To know if the brownie cake is too dry:
Too dry - the cake can be easily removed from the container; the edges are all curled in; it’s hard.
Don’t worry if it’s still a little bit moist, it’ll cook while it’s out of the microwave because the container is still hot.
To pretty it up a bit: top with Cookies & Cream frosting and a slice of mango for color ;P
Everything under 20 minutes!
RECIPE & INSTRUCTIONS:
4 Tbsp. AP flour
4 Tbsp. fine sugar
3 Tbsp. cocoa powder
Mix all dry ingredients together.
Make a hole on the center of dry mix (imagine a volcano).
Then add accordingly:
3 Tbsp. Nutella
3 Tbsp. milk
3 Tbsp. vegetable oil or butter (melted but cooled)
Keep on mixing until incorporated. Do NOT over-mix as this will ruin the batter texture.
Pour into small pan or large mug (the batter should be at least 1 inch thick).
Pop into microwave for 1 minute and 45 seconds.
Pull out of microwave and use a toothpick to check if it’s already cooked.
(Stick in toothpick to center of the brownie cake. Pull out clean.)
Let it cool completely before putting on frosting. (Put in fridge for faster cooling)