Mini Brownie Peppermint Cake

Wednesday, December 7, 2016

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

Peppermint Icing:
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.



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