Choc Mint Squares

Choc Mint Squares


2 egg whites
½ cup sugar
¾ teaspoon bicarb soda
½ cup apple sauce (in jar)
½ cup skim milk
1¼ teaspoons peppermint essence
15 squares (75g) dark cooking chocolate grated
1½ cups self-raising flour
1 cup cocoa
Cooking spray


½ cup icing sugar sifted
1 teaspoon Flora® Light margarine
6 drops peppermint essence
about 1 teaspoon skim milk


Preheat oven 180ºC fan forced. Beat egg whites and sugar together in a medium size mixing bowl for 1 minute using an electric beater. Stir bicarb soda into apple sauce (it will froth), then add to bowl. Add milk, essence and chocolate, combine well. Sift flour and cocoa in one go, gently fold ingredients together. Do not beat, as this will make the mixture tough.

Once flour is combined, pour into a slab tin that has been coated with cooking spray. Bake 20-25 minutes or until mixture springs back when lightly pressed in centre. Once cooled, cut into 15 slices then make icing.

To make icing: In a small mixing bowl combine all ingredients. Pour into small icing bag then pipe squiggles over top of each square.

Suitable to be frozen.

Note from Annette: If you get a craving for chocolate then here it is … but now you can enjoy it without the guilt. When making this recipe, be exact with the peppermint essence to make sure you get the right taste. An easy way to get the 6 drops for the icing is to use a medicine or eye dropper.

Credits: Annette Sym 'Symply Too Good To Be True Book 6'

More Recipes

Asparagus and Crushed Peas on Toast

with goats cheese and fresh mint.

Pan Roasted Painted Crayfish and Fried Anchovies

If you can't find painted crayfish, the Tasmanian ones are a great substitute (although any crayfish...