Ingredients
For the Brownie Cake
- 1 c unsalted butter (or two sticks, does not need to be room temp)
- 2 c granulated sugar
- ½ c semisweet chocolate chips (or your favorite chopped chocolate)
- 4 eggs
- 2 tsp vanilla extract
- ⅔ c Dutch-process cocoa powder (unsweetened cocoa powder can also be used)
- 1 c all purpose flour
- ½ tsp salt
- ½ tsp baking powder
For the Frosting
- 3 egg whites (room temp)
- ⅛ tsp salt
- ¼ c granulated sugar
- ¾ c light corn syrup (agave syrup can also be used)
- ½ tsp peppermint extract
Instructions
For the Brownie Cake
- Preheat the oven to 350°F. Grease a 9" springform pan with shortening.
- In a large microwaveable bowl, heat the butter on high until fully melted.
- Stir in sugar and chocolate chips until smooth and silky. The heat of the butter should melt everything together.
- Allow the butter mixture to cool slightly and come back to room temp.
- When ready, add eggs, then the vanilla extract, mix well.
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Add the dry ingredients to the wet mixture and gently fold & stir together until there are just a few small clumps in the batter. Do not over mix.
- Pour the batter into the prepared baking pan and bake for about 40-45 minutes. The top should have large cracks and if you insert a knife into the middle, it should be just about clean.
- Allow the cake to cool completely on a wire rack before removing the mold.
For the Frosting
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and salt until foamy.
- With the speed on high, add the sugar in a slow and steady stream. Do not rush adding all the sugar at once as this could deflate the egg whites. Beat until stiff peaks form.
- In a small pot, heat up the corn syrup on medium high until it begins to boil. Once boiling, remove from the heat.
- With the mixer on high speed, drizzle in the hot corn syrup slowly until it is all added.
- Beat the frosting for about 3-5 minutes until you reach a spreadable consistency. Add the peppermint extract last.
Equipment

Notes
Recipe by Owlbbaking.com
- For dark chocolate brownies, add 2 Tbsp black cocoa powder at step 6.
- This cake is best served after it's had time to set for a bit. If possible, make it a day in advance. By the second day, I found the brownie to be more dense and more fudgy.
- Frosting will hold at room temp. It is best to frost the cake just before serving as storing a frosted cake can get messy since this frosting is so soft.
- If you're planning to decorate with chopped peppermint pieces as I did, note that the candy will melt into the frosting after a few hours so only add candy right before serving.