Name: Brownie Cake with Peppermint Marshmallow Frosting Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks, no need to be room temperature); 2 cups granulated sugar; ½ cup semisweet chocolate chips (or your favorite chopped chocolate); 4 large eggs; 2 teaspoons vanilla extract; ⅔ cup Dutch-process cocoa powder (unsweetened cocoa powder can also be used); 1 cup all-purpose flour; ½ teaspoon salt; ½ teaspoon baking powder; 3 egg whites (room temperature); ⅛ teaspoon salt; ¼ cup granulated sugar; ¾ cup light corn syrup (agave syrup can also be used); ½ teaspoon peppermint extract

Jump to Recipe· 4.2 from 72 reviews

If you love the rich, fudgy delight of a classic brownie but want to take it to the next level with something festive and fluffy, you are going to adore this Brownie Cake with Peppermint Marshmallow Frosting Recipe. This dessert perfectly balances that dense, chocolatey cake with a light, minty marshmallow frosting that feels like a cloud on your tongue. Whether it’s for a holiday celebration or just to treat yourself on any given day, this brownie cake impresses with its intense flavor and whimsical topping that’s as beautiful as it is delicious.

Ingredients You’ll Need

A single slice of dark brown chocolate cake sits on a white plate, topped with one thick, fluffy layer of white whipped cream that has light pink sprinkles scattered on top. Behind the slice, the rest of the round chocolate cake with the same white whipped cream and pink sprinkles is partially visible on a white plate. The scene is set on a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Whipping up this Brownie Cake with Peppermint Marshmallow Frosting Recipe calls for straightforward ingredients that come together in harmony to create something truly special. Each element plays its part, from the rich cocoa powder lending deep chocolate notes to the peppermint extract that freshens the marshmallow frosting with festive charm.

Unsalted butter (1 cup): Melted for silky richness and moisture in the brownie cake.
Granulated sugar (2 cups): Sweetens the batter and frosting perfectly without overpowering.
Semisweet chocolate chips (½ cup): Adds melty pockets of chocolate throughout the brownie.
Eggs (4 for cake, 3 for frosting): Provide structure in the cake and stability in the marshmallow frosting.
Vanilla extract (2 teaspoons): Brings warmth and depth to the brownie flavor.
Dutch-process cocoa powder (⅔ cup): Gives the brownie its signature deep, rich chocolate taste and color.
All-purpose flour (1 cup): Creates the perfect tender crumb without being cakey.
Salt (½ teaspoon for cake, ⅛ teaspoon for frosting): Enhances all the flavors and balances the sweetness.
Baking powder (½ teaspoon): Provides just enough lift so the brownie doesn’t turn out too dense.
Granulated sugar (¼ cup for frosting): Helps achieve that glossy, firm marshmallow topping.
Light corn syrup (¾ cup): Ensures the frosting stays smooth and glossy while creating the perfect texture.
Peppermint extract (½ teaspoon): Delivers that refreshing, holiday-inspired flavor in the frosting.

How to Make Brownie Cake with Peppermint Marshmallow Frosting Recipe

Step 1: Prepare the Brownie Cake Batter

Start by preheating your oven to 350°F and greasing a 9-inch springform pan. Melting your butter in a microwave-safe bowl until fully liquefied creates the essential fat base for a fudgy texture. Stir in the granulated sugar and semisweet chocolate chips right away while the butter is hot; this melts the chocolate slowly and creates a smooth, glossy mix that’s pure magic. Let it cool down just a bit so it’s not too hot when you add the eggs.

Step 2: Combine Wet and Dry Ingredients

Once your butter mixture has cooled to room temperature, beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk the cocoa powder, flour, salt, and baking powder together. Gently fold the dry ingredients into the wet mixture with care — you want to keep a bit of texture, so don’t overmix! This balance gives you a dense but tender brownie cake with a beautiful cracked surface.

Step 3: Bake the Brownie Cake

Pour the batter into your prepared pan and bake for about 40 to 45 minutes. The top will crack beautifully, and a knife inserted near the center should come out nearly clean with just a few moist crumbs clinging to it. This texture is exactly what makes the brownie cake so irresistible — fudgy yet structured enough to support that luscious frosting.

Step 4: Make the Peppermint Marshmallow Frosting

While your brownie cake bakes and cools, it’s time to prepare the star of the show—the peppermint marshmallow frosting. Start with room temperature egg whites, salt, and granulated sugar. Using a candy thermometer, slowly cook the corn syrup until it reaches the perfect temperature and stream it into the whipped egg whites, whipping constantly until stiff peaks form. This method creates that pillowy, glossy marshmallow exterior that feels like eating a winter dream. Add peppermint extract in last to brighten the flavors gorgeously.

Step 5: Frost the Brownie Cake

Once your brownie cake is completely cool, spread the glossy peppermint marshmallow frosting generously over the top and sides. The contrast between the dense, chocolate base and the light, fluffy frosting is breathtaking. For an extra touch, pipe some frosting using a decorative tip if you like to get a beautiful, festive finish on your masterpiece.

How to Serve Brownie Cake with Peppermint Marshmallow Frosting Recipe

A round chocolate cake sits on a white marbled surface, with a thick, dark brown base layer that looks moist and dense. On top of the cake is a thick layer of fluffy white whipped cream spread unevenly, creating soft peaks and swirls. The whipped cream is sprinkled with small red and white peppermint pieces, adding a touch of color and texture. Above the cake, a woman's hand is gently sprinkling more crushed peppermint pieces. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the visual and flavor appeal, consider adding crushed candy canes or finely chopped peppermint candies on top of the marshmallow frosting. The crunch and bright color create a festive pop. You might also sprinkle a dusting of cocoa powder or drizzle some melted dark chocolate for contrast and added chocolate indulgence.

Side Dishes

This brownie cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Fresh berries like raspberries or strawberries also bring a lovely tartness that cuts through the richness of the cake and frosting. For a drink, a warm mug of peppermint hot chocolate or a cup of fresh coffee complements the peppermint and chocolate flavors wonderfully.

Creative Ways to Present

For a show-stopping dessert table centerpiece, consider serving the Brownie Cake with Peppermint Marshmallow Frosting Recipe on a decorative cake stand, surrounded by seasonal greenery or holly branches. You can slice it into small, bite-sized squares and offer them on festive platters for easy sharing. Another fun idea is to create individual mini brownie cakes topped with dollops of frosting and a small peppermint stick garnish.

Make Ahead and Storage

Storing Leftovers

Once frosted, your brownie cake should be stored in an airtight container at room temperature for up to two days to keep that marshmallow frosting fluffy and fresh. If you live somewhere warm, refrigeration is fine, but bring it to room temperature before serving to enjoy the full flavor and texture.

Freezing

You can freeze the unfrosted brownie cake wrapped tightly in plastic wrap and aluminum foil for up to three months. When ready, thaw completely at room temperature and then prepare the peppermint marshmallow frosting fresh to top it off. Freezing the frosted cake is not recommended since the marshmallow texture can become sticky or watery after thawing.

Reheating

If you want to enjoy a warm slice, pop your brownie cake in a preheated 300°F oven for about 10 minutes. Avoid microwaving, which can cause the marshmallow frosting to melt unevenly. Serving warm really brings out the fudgy brownie texture while keeping the frosting soft but intact.

FAQs

Can I use regular cocoa powder instead of Dutch-process in this Brownie Cake with Peppermint Marshmallow Frosting Recipe?

Absolutely! Unsweetened cocoa powder works perfectly well, though Dutch-process cocoa gives a slightly richer, deeper flavor. Both will create a delicious brownie cake.

Is it safe to use raw egg whites in the peppermint marshmallow frosting?

This recipe uses a cooked sugar syrup mixed into whipped egg whites, which heats the egg whites enough to be safe for consumption. Just be sure to follow the temperature guidelines carefully for safety and the right frosting texture.

Can I substitute peppermint extract with something else?

Yes, you can swap peppermint extract with vanilla or almond extract for a different twist. However, peppermint adds a lovely seasonal brightness that’s hard to replicate.

What’s the best pan to bake this brownie cake?

A 9-inch springform pan works best because it allows easy removal and maintains the cake’s shape perfectly, especially with such a thick frosting layer.

How do I get the marshmallow frosting so glossy and fluffy?

The key is cooking the corn syrup to the right temperature and slowly incorporating it into the beaten egg whites while whipping constantly. This creates that shiny, stable meringue-like frosting that’s soft yet firm.

Final Thoughts

This Brownie Cake with Peppermint Marshmallow Frosting Recipe is truly a dessert that brings joy, warmth, and festive spirit with every bite. I can’t wait for you to try making it yourself and see how effortlessly it turns a simple brownie into something extraordinary. It’s the perfect sweet treat to share with loved ones and make any occasion unforgettable.