Satisfy your chocolate cravings with this recipe for triple chocolate brownies. This recipe makes plenty of portions and keeps for a week

Serves 16 – 20


triple chocolate brownie



For the Brownie

  • 200g (2 cups) all-purpose/plain flour
  • 100g (1 cup) cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 225g (1 cup) sugar
  • 250ml (1 cup) vegetable oil
  • 180ml (¾ cup) maple syrup
  • 125ml (½ cup) coconut milk
  • 1 tbsp vanilla extract
  • 175g (1 cup) dairy-free chocolate chips

For the Chocolate Sauce

  • 220ml (14oz) coconut milk
  • 110g (½ cup) sugar
  • 35g (1/3 cup) cocoa powder
  • 2 tbsp coconut oil
  • ½ tsp vanilla extract



  1. Preheat your oven to 180ºC (350ºF) and lightly grease a 9×13-inch baking pan.
  2. Combine the flour, cocoa, baking powder, and salt in a medium-sized bowl, stirring well to fully incorporate the cocoa.
  3. In a mixing bowl, blend the together the sugar, oil, maple syrup, coconut milk, and vanilla. Fold in the dry ingredients stirring just a few times to incorporate without over-mixing. Gently fold in the chocolate chips.
  4. Spread the batter evenly in your prepared pan and bake for 35 minutes.
  5. While baking start your chocolate sauce: Whisk the coconut milk, sugar, and cocoa powder until very well combined.
  6. Pour into a saucepan and bring to a simmer. Allow to simmer lightly, stir consistently for 10 minutes.
  7. Remove from heat and add the vanilla extract and coconut oil. Stir until totally blended.
  8. Allow the sauce to cool to room temperature.
  9. Let the brownies cool completely before cutting to avoid crumbling.
  10. Drizzle chocolate sauce over the top of each brownie portion.
  11. You can store any remaining sauce in an airtight container in the refrigerator for up to one week.


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