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Peppermint-Meringue Brownie Cake

Recipe photo courtesy of Johnny Miller

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.

Source: Everyday Food, December 2012
Total Time Prep Servings

Ingredients

For Cake

For Meringue

Directions

Cook's Notes

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

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21
  • ephys
    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!
    Reply
    • MS11098776
      27 NOV, 2016
      As the previous reply stated, just chop chocolate then toss with the cornstarch. Fold in to the merengue. I believe the cornstarch helps keep chocolate chunks separated and keeps the chocolate from sinking to the bottom. Cornstarch might also help with merengue texture but it's such a small amount so probably not.
  • crcmen
    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!
    Reply
  • WetzelHillman
    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.
    Reply
  • dlbk
    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.
    Reply
  • katdowling2
    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.
    Reply

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