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Chocolate mint squares


  • Preheat oven to 180°C fan forced (200°C normal).
  • Gently melt 125 gm chocolate with 250 gm butter over a double boiler. Remove from the heat.
  • Beat together the sugar and eggs until well combined. Then stir this mixture into the melted chocolate, little by little.
  • Add the flour, ½ tspn peppermint extract and the salt. Gently fold this into the above mixture and then transfer to a lightly oiled (or greased) slice tin. Cook in the oven for 20-40 mins until a sharp knife or skewer comes out clean. Set aside.
  • When the slice is cool, using a wooden spoon, mix together the icing sugar and 3 tbsp butter with the remaining peppermint extract and the cream until smooth.
  • Gently melt the remaining chocolate with 3 tbsp butter over a double boiler. Then spread the icing on top of the slice and drizzle the melted chocolate over the top.
  • When set, cut into squares and serve with your favourite hot beverage.


  • 215 gm good quality dark cooking chocolate
  • 500 gm unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 cup plain flour, sifted
  • 2 tspn peppermint extract
  • a good pinch of salt
  • cooking oil spray
  • 2 cups icing sugar
  • 2 tbsp cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm