Solo Cooking God's Layered Choco Pie Brownie

Name: Solo Cooking God's Layered Choco Pie Brownie
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4–6 Choco Pies; 2/3 paper cup chocolate milk; 2–3 chocolate bars; a little cocoa powder; a little cooking oil

A chewy and moist pastry-style brownie made by layering Choco Pie, chocolate milk, and chocolate bars, then cooking in the microwave.

🙋 Recommended for

⭐ Those who want to make a bakery-style sweet dessert with just a microwave and no oven
⭐ Those who want to use leftover Choco Pies to create a unique and luxurious brownie
⭐ Those who crave an intense chocolate flavor along with a sweet and chewy texture

15 min Difficulty Very easy Snacks & desserts

Main ingredients 🥩

Choco PieChocolate milkChocolateCocoa powder

Tags 🏷️

Super simple No-oven dessert Sugar refuel

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

4–6 Choco Pies
2/3 paper cup chocolate milk
2–3 chocolate bars
a little cocoa powder
a little cooking oil

Recipe 🍳

Place 2 Choco Pies and 1/3 paper cup of chocolate milk in a microwave-safe bowl.
Microwave for 1 minute to soften and melt the Choco Pies.
Using a spoon or spatula, mash the mixture until smooth, with no large lumps, to form the base batter.
Lightly drizzle cooking oil inside another microwave-safe rectangular container, then spread it evenly with a paper towel to coat.
Spread the prepared Choco Pie batter evenly over the bottom of the oiled container.
Place whole chocolate bars on top of the batter and microwave for 2 minutes to melt the chocolate and cook the bottom batter.
Spread the melted chocolate evenly over the surface, then pour a freshly made batch of Choco Pie batter on top to cover.
Repeat layering batter and chocolate, microwaving for 2 minutes each time, until the desired height or number of layers is reached.
Once the top is fully puffed and cooked, flip the container to release the brownie, cut into serving pieces, and dust evenly with cocoa powder.

Microwave Choco Pie and chocolate milk for 1 minute, then mash until smooth.
In an oil-coated container, alternately layer batter and chocolate bars, microwaving for 2 minutes each time.
When fully cooked, remove from the container, cut into suitable pieces, and dust with cocoa powder.

Cooking tips 💡

Thoroughly coat every corner of the container with cooking oil so the brownie releases cleanly without crumbling after cooking.
If the batter becomes temporarily too thin from excess chocolate milk, slightly extend the microwave time to evaporate moisture and firm it up.
Freshly cooked brownie is extremely hot—be careful of burns when removing from the container or slicing.