Chocolate Mint Slice
A super easy twist on the classic Peppermint Slice, this baked Chocolate Mint Slice is quick, delicious and always a winner with the best combo of chocolate and mint!
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Servings: 16 serves
Calories: 243kcal
Equipment
- Microwave, stove-top or Thermomix
- Oven
Ingredients
- 150 g butter melted
- 200 g (1 cup) brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1-2 teaspoon peppermint extract more or less depending on taste preference
- 60 g (½ cup) plain flour
- 45 g (⅓ cup) self raising flour
- 30 g (¼ cup) cocoa powder
- 40 g (½ cup) desiccated coconut
For the icing
- 265 g (2 cups) pure icing sugar
- 30 g butter
- 2-3 tbs boiling water
- 1-2 teaspoon peppermint extract more or less depending on taste preference
- 1-2 drops green food colouring
- extra dessicated coconut for sprinkling
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20cm x 30cm slice tin.
- Place butter, sugar, egg, vanilla and peppermint extract in a bowl, stir until combined.
- Sift plain flour, self-raising flour and cocoa into bowl. Add the coconut. Stir until mixture has combined.
- Spread mixture evenly into tray.
- Bake for 25-30 minutes or until just firm.
- To make the icing, sift icing sugar into a bowl. Add butter, boiling water peppermint extract and food colouring, stir together.
- Spread warm slice with icing.
- Sprinkle remaining coconut over slice.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20cm x 30cm slice tray.
- Place butter into the TM bowl and melt for 3 minutes, 100 degrees, Speed 1. Leave to cool.
- Add the sugar, egg, vanilla and peppermint extract to the TM bowl and mix for 20 seconds on Speed 5. Scrape down the sides of the bowl.
- Sift plain flour, self-raising flour and cocoa into the bowl and add the coconut. Mix for 20 seconds on Speed 3, or until mixture has combined (use the spatula to assist with mixing).
- Spread mixture evenly into tray .Bake for 25-30 minutes or until just firm.
- To make the icing, place the icing sugar into the TM bowl and press Turbo 5 times to sift.
- Add butter, boiling water, peppermint extract and food colouring. Mix together for 15 seconds on Speed 5, or until smooth (add a little more water if the icing is too thick).
- Spread warm slice with icing.
- Sprinkle remaining coconut over slice.
Notes
RECIPE NOTES & TIPS
- Use pure icing sugar - I like to use pure icing sugar on this chocolate mint slice as it sets firmer than soft icing mixture - and certainly makes it much better for school lunchboxes!
- Green food colouring - you can omit the green food colouring if you like, and in fact many old fashioned peppermint slice recipes don't colour the icing, however I like to colour the icing a pale green as it makes it distinctive as a peppermint flavoured slice. Food colourings are very concentrated - so go lightly!
- Follow my tips to cut perfect slices
- Store slice - in an airtight container at room temperature for up to 5 days.
- Freeze - by wrapping well, placing in an airtight container and freeze for up to 3 months.
Nutrition
Calories: 243kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 90mg | Potassium: 72mg | Fiber: 1g | Sugar: 29g | Vitamin A: 295IU | Calcium: 17mg | Iron: 0.7mg
