I saw this amazing brownie cake on Instagram a few days ago, and then I ended up needing a birthday treat for a friend just a few days later. I realized I had all the things to make a delicious peppermint cake. And delicious it was! So much better than most chocolate cake. I don't even like most chocolate cake, so using brownies was a welcome change.
Mine is certainly not as pretty as the one from isntagram, but there is something lovely about a mini-cake. Also, using brownies means it doesn't have to be quite as perfect looking as a regular cake (I just made that up, but I will stand by it!).
AND, I got to eat all the edge bits on the brownies, and I will never say no to those, because YUM! I hope your Christmas season is loaded with tasty baking, gentle snow falling, and brownie edges.
Mini Brownie Peppermint Cake:
Makes 2-3 two layer cakes
1- 6x9" or 8x8" pan of brownies (boxed or homemade, but mine had chocolate chips baked into the brownies which was a delicious addition)
Peppermint Icing (see recipe below)
Crushed candy canes
Chocolate chips, melted, then spread on wax paper and cooled until hard
2 Tbs softened butter
1 3/4 cup powdered sugar (more for a stiffer icing)
1 -2 drops of peppermint flavor
2 Tbs milk
Combine all icing ingredients in a large bowl, and whisk for a minute or so until the mixture is smooth. Set aside.
Cook your brownies. Once they have cooled, use a biscuit cutter (or 2 1/2" diameter glass), remove 4 or 6 rounds. Spread a layer of icing on the top of one brownie round. Put a second brownie round on top, then spread icing on the top, then around the sides with a stiff spatula.
I did my icing 'naked cake' style, where you skim off the icing so you can see the cake underneath. The icing is a little runny, so this is the easiest way to do it.
Freeze for about 10 minutes, until the icing is set.
Top with a dollop of soft icing, then add the chocolate pieces and peppermint pieces.