Guilt-less Desserts & Treats for your Family

Mint Slice Brownie

This Mint Slice Brownie is the dinner you can eat when all you want to eat is Chocolate, like when you have your period or when you’ve found yourself on the ‘attack’ all day chasing down and negotiating with little passive aggressive terrorists, but feel guilty for not having any veggies.

This Mint Slice Brownie is made with 2 vegetables; Sweet Potato in the moist and dense Brownie and Spinach in the Mint Cream, giving it a vibrant green colour without the use of artificial colours.  

Most of you will know that I am 2/3rds Sweet Potato, mostly because of this Chocolate Cake and these Ice Creams, and I will find any reason to add it to a dessert (or dinnert as I like to call it; dinner + dessert!). Adding Sweet Potato to Brownies is not a new thing (I’ve done it before, including these Easter Brownies) but pairing it with Spinach in a Mint Cream may mean I’ve reached new level of #crazyveggielady.

This Mint Slice Brownie is a nod to the classic Mint Slice Biscuit. It starts with a Brownie base which is topped with Mint Cream, which is made thick by adding gelatin and flavoured with peppermint essence. Peppermint Essence can be tricky; some taste very fake and you need lots of sweetener to balance out the flavor. The more natural Peppermint Extracts require less to be added and have a more friendly flavor. Add the Peppermint Extract/Essence slowly and taste regularly to make sure you get the right flavor. The vibrant green comes from wilting spinach and then removing all the excess liquid, before blending the leaves with the cream and flavours. Don’t worry, you can’t taste the spinach…or the sweet potato!

The Mint Slice Brownie is topped with Chocolate and left to harden in the fridge. The chocolate can crack when cut so use a heated knife to get an easy, smooth slice.

Mint Slice Brownie

Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: Hidden Veggies
Keyword: Gluten Free



  • 230 grams pureed Sweet Potato measure after baking. To bake; place whole unpeel sweet potato in a moderate oven for 60-90 minutes or until nice and mushy inside.
  • 1 Tablespoon Coconut flour
  • 1/2 Cup Oil (I used Olive Oi if using Coconut oil melt it first)
  • 3/4 Cup Cocoa
  • 1/3 Cup plus 1 tablespoon Maple Syrup/Rice Malt Syrup
  • 3 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • Dash of salt

Mint Cream

  • 6 Cups Spinach
  • 3/4 Cup Water
  • 1 1/2 Cups Coconut Cream The thickened cream taken from a can of coconut cream left in the fridge overnight. Discard the watery remains.
  • 5 teaspoons Maple Syrup/Rice Malt Syrup
  • 3 teaspoons Vanilla Extract
  • 1/2 or more teaspoon/s Peppermint Extract this will depend on the brand you use the desired taste
  • 2 teaspoons Gelatine


  • 1/4 Cup Coconut Oil
  • 1 Tablespoon Maple Syrup
  • 1/4 Cup Cocoa
  • 1 teaspoon of Vanilla Extract
  • Dash of Salt



  • Preheat oven to 160C/325Line and grease a 20cm square cake tin or a slice tin of similar size.
  • Place all the ingredients in a blender/food processer and blend until smooth.
  • Pour into the prepared baking tin and smooth the top.
  • Bake for 27 minutes.
  • Allow the brownie to cool completely before adding the mint cream.

Mint Cream

  • Place the Spinach in a small saucepan and add the water.
  • Place a lid on the saucepan and cook over a medium heat until the Spinach is wilted, approximately 5 minutes. Once cooled, strain the water from the Spinach.
  • Add the Spinach to a a food processor/blender and blend until smooth. Add the remaining ingredients (except the peppermint essence and gelatinand blend until combined. Add the peppermint essence 1/2 teaspoon at a time until the desired taste is reached.
  • Meanwhile sprinkle the gelatine over 2 Tablespoons of water (or left over watery creaand allow to bloom (thickefor 3-5 minutes.
  • Warm the gelatine mixture over low geat until it becomes a liquid again. Add to the blender and mix in.
  • Pour the Mint cream over the brownie and place in the fridge to set for at least 4 hours, or until set.


  • Over a very low heat, melt the Coconut oil in a saucepan. Add the maple syrup and vanilla and stir. Add the cocoa and whisk to combine.
  • Allow the chocolate to cool slightly before pouring onto and spreading over the green cream.


To prevent the chocolate cracking use a hot knife to slice the Mint Slice Brownie.
Keep the Mint Slice Brownie in the fridge between serves.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.