No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Peppermint-Meringue Brownie Cake

To make this part of a kosher meal, swap 1/2 cup vegetable oil for the butter.

  • prep: 30 mins
    total time: 1 hour
  • servings: 12
Photography: Johnny Miller

advertisement

advertisement

Ingredients

For Cake

  • Cooking spray
  • 1 stick unsalted butter
  • 8 ounces semisweet chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 3 large eggs
  • 3/4 cup all-purpose flour (spooned and leveled)

For Meringue

  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon cornstarch
  • 4 large egg whites
  • Cream of tartar
  • 1 cup superfine sugar
  • 1/4 teaspoon peppermint extract

Cook's Note

Love meringue cookies and brownies? Have them both -- with a hint of mint -- in a showstopping dessert that's simpler to make than it looks.

Directions

  1. Step 1

    Make cake: Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with cooking spray. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted.

  2. Step 2

    Remove bowl from heat and stir until completely melted. Whisk in granulated sugar and salt, then eggs. Gently whisk in flour until smooth (do not overmix). Spread batter in pan and bake 20 minutes.

  3. Step 3

    Meanwhile, make meringue: Combine chocolate and cornstarch. In a large bowl, using a mixer, whisk egg whites and pinch of cream of tartar on high until frothy. With mixer running, slowly add superfine sugar and continue whisking on high until stiff, glossy peaks form, about 6 minutes. Fold in chocolate mixture and peppermint extract.

  4. Step 4

    Spread meringue on top of cake with an offset spatula. Bake until meringue is lightly browned and cracked on top, 25 to 27 minutes more. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge and remove ring. Let cool completely.

Source
Everyday Food, December 2012

advertisement

advertisement

Reviews (5)

  • 2 Sep, 2013

    I waited for the perfect party to make this cake and must say it was very disappointing. As an avid baker, upon reading the recipe I thought the total baking time for the chocolate cake was too long - it was, the edges were hard and dry (I even baked it for less time). The full cup of sugar for the meringue topping made it sickeningly sweet. This is the last Martha recipe for me - too many just don't turn out right. I'll stick to America's Test Kitchen recipes, they're always perfect!

  • 28 Jan, 2013

    This looks like it would be difficult. But NO it is very easy. If you have the December 2012 Everyday Food iPad issue, there is a beautiful video of this dessert being made. Making it effortless for you to complete.
    The taste is amazing and after a cozy winter meal you will enjoy the calming taste of peppermint and the crunch of the meringue.

  • 5 Jan, 2013

    Do not add mint extract. Everyone at dinner thought the meringue tasted like toothpaste. The brownie needed to cook longer - perhaps 10-12 minutes more prior to topping with meringue. Then, perhaps even cook the meringue a bit longer as well. I have made better tasting brownie recipes. I love the presentation, and would be willing to try again with changes. Responding to question on the chocolate in the meringue: don't melt but finely chop, add the cornstarch, add to fluffy egg whites.

  • 21 Dec, 2012

    I'm confused about the meringue topping. Would you melt the chocolate and cornstarch before adding it to the egg white mixture. The recipe doesn't state this but looking at the picture, that would appear what you would need to do. If anyone from Martha Stewart Living could comment, that would be appreciated!

  • 7 Dec, 2012

    I made this recipe without the peppermint extract and using an 8 inch springform pan. Everyone loved it, BUT I'm not sure that it was thoroughly cooked; the brownie part was very wet and even the meringue, under the cracked, lightly browned part, was wet. It was totally decadent anyway, and I will make it again, but I will try letting it cook for at least another 10 minutes.
    It was fabulous without the peppermint and I'm not sure I'd even want to try it with.