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Holiday Brownie Cake with Peppermint Marshmallow Frosting

Brownie Cake with Peppermint Marshmallow Frosting

A thick, fudgy, brownie cake is topped with a pillowy cloud of homemade peppermint marshmallow frosting. This will be the best dessert at your holiday table!


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
  • 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)
  •  tsp salt
  • ¼ c granulated sugar
  • ¾ c light corn syrup (agave syrup can also be used)
  • ½ tsp peppermint extract


For the Brownie Cake

  1. Preheat the oven to 350°F. Grease a 9" springform pan with shortening.
  2. In a large microwaveable bowl, heat the butter on high until fully melted.
  3. Stir in sugar and chocolate chips until smooth and silky. The heat of the butter should melt everything together.
  4. Allow the butter mixture to cool slightly and come back to room temp.
  5. When ready, add eggs, then the vanilla extract, mix well.
  6. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
  7. 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.
  8. 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. 🙂
  9. Allow the cake to cool completely on a wire rack before removing the mold.

For the Frosting

  1. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and salt until foamy.
  2. 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.
  3. In a small pot, heat up the corn syrup on medium high until it begins to boil. Once boiling, remove from the heat.
  4. With the mixer on high speed, drizzle in the hot corn syrup slowly until it is all added.
  5. Beat the frosting for about 3-5 minutes until you reach a spreadable consistency. Add the peppermint extract last.


Recipe by

  • 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.

Keywords: Brownie cake, Holiday Cake, Christmas Cake, Peppermint Frosting