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.