Peppermint-Meringue Brownie Cake
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.
Everyday Food, December 2012
21 Ratings
- 5 star values: 3
- 4 star values: 4
- 3 star values: 4
- 2 star values: 8
- 1 star values: 2
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
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Anonymous
Rating: Unrated
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!
Anonymous
Rating: 4 stars
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.