Peppermint Brownie Cake
Indulge in the festive decadence of a Peppermint Brownie Cake—a rich, fudgy base topped with luscious peppermint whipped cream and finished with a sprinkling of crushed candy canes and mini chocolate chips. Perfectly marrying the deep, chocolatey flavors of a classic brownie with the refreshing zing of peppermint, this dessert is a showstopper for holiday gatherings or any special occasion. With its elegantly layered presentation and irresistible combination of textures, this cake is as beautiful as it is delicious. Easy-to-follow steps guide you through melting chocolate, whipping cream to perfection, and achieving the ideal fudgy brownie texture, making this recipe approachable for bakers of all skill levels. Chill before serving for a cool, creamy finish that elevates every bite—your guests will surely savor the magic of this winter-inspired treat!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 1 teaspoon peppermint extract
- 240 milliliters heavy whipping cream
- 50 grams powdered sugar
- 50 grams crushed peppermint candy canes
- 30 grams mini chocolate chips (optional for garnish)
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch (23 cm) round cake pan by greasing it and lining the bottom with parchment paper.
In a medium saucepan, melt the butter and semi-sweet chocolate chips over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and smooth.
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until evenly blended.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Stir in the peppermint extract.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for a fudgy texture.
Allow the brownie cake to cool completely in the pan before removing it and transferring it to a serving plate.
While the cake is cooling, prepare the peppermint cream. Using a hand mixer or stand mixer, whip the heavy whipping cream until soft peaks form. Slowly add the powdered sugar and whip until stiff peaks form. Gently fold in any additional peppermint extract, if desired, for a stronger flavor.
Spread the whipped peppermint cream evenly over the cooled brownie cake.
Sprinkle the crushed candy canes and mini chocolate chips over the top of the cake for decoration.
Chill the cake in the refrigerator for at least 30 minutes before slicing and serving to allow the flavors to meld together.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 43.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
