Description
A rich and fudgy brownie cake topped with a light, fluffy homemade peppermint marshmallow frosting. This decadent dessert combines dense chocolate flavors with a refreshing peppermint twist, making it a perfect showstopper for holiday celebrations.
Ingredients
For the Brownie Cake
- 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
For the Frosting
- 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
Instructions
- Prepare the Brownie Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with shortening to prevent sticking. In a large microwave-safe bowl, melt the butter on high until fully liquid. Stir in the granulated sugar and semisweet chocolate chips while the butter is still warm until the mixture is smooth and silky, allowing the heat of the butter to melt the chocolate completely. Let this mixture cool slightly to room temperature.
- Add Eggs and Flavoring: Once the butter mixture is cooled, whisk in the eggs one at a time, beating well after each addition, then add the vanilla extract and mix until combined.
- Mix Dry Ingredients: In a separate bowl, sift together the Dutch-process cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, gently folding them in until just a few small lumps remain. Avoid overmixing to keep the brownie texture dense and fudgy.
- Bake the Brownie Cake: Pour the batter into the prepared springform pan and spread it evenly. Bake for 40 to 45 minutes. The cake should develop large cracks on the surface, and a knife inserted into the center should come out almost clean, indicating doneness. Remove from oven and allow to cool completely in the pan.
- Prepare Peppermint Marshmallow Frosting: Combine the egg whites and salt in a heatproof bowl. In a small saucepan, mix granulated sugar with light corn syrup and bring to a boil until the mixture reaches the soft-ball stage (about 240°F or 115°C) on a candy thermometer. While the sugar syrup is cooking, begin whipping the egg whites until soft peaks form.
- Whip Frosting: Slowly and carefully pour the hot sugar syrup into the whipped egg whites in a thin, steady stream while continuing to beat. Whip until the mixture forms stiff, glossy peaks and the bowl feels cool to the touch. Add peppermint extract and beat briefly to incorporate the flavor.
- Frost the Brownie Cake: Once the brownie cake has cooled completely, remove it from the springform pan. Using a spatula or piping bag, spread or pipe the peppermint marshmallow frosting over the top and sides of the cake. Optionally, use a piping tip like Wilton #2A to create decorative edges and designs on the bottom edge and top of the cake.
Notes
- Be sure the brownie is completely cooled before frosting to avoid melting the marshmallow frosting.
- Use room temperature egg whites for the frosting for best volume and texture.
- You can substitute agave syrup for corn syrup in the frosting for a natural sweetener alternative.
- If you don’t have a candy thermometer, test syrup by dropping a little into cold water; it should form a soft ball.
- Store the frosted cake in an airtight container at room temperature or in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
