Decadent chocolate brownies with a delicious coffee kick. These are seriously addictive, don’t say we didn’t warn you! Moist and flavoursome and super easy to make- the preparation takes no more than 5 minutes. For the days when you need a little pick me up treat, you can’t go wrong with a nutritious and energising combination of maca, chocolate and coffee in the form of a yummy dessert.

Makes 15 squares | Prep time: 5 mins | Bake time: 20 mins 



  • 1 Chocolate & Maca baking mix 
  • 4 medium, organic eggs 
  • 200ml non-dairy milk 
  • 60ml melted coconut oil 
  • 3-4 tsp instant esspresso powder

Mocha Chocolate drizzle

  • 100g dairy and refined sugar-free chocolate (or choc chips)
  • 1tsp instant espresso powder
  • 50ml non-dairy milk
  • flaked almonds for decoration


  1. Preheat the oven to 170C /150C fan /Gas mark 3.  
  2. In a bowl, whisk the eggs, oil and milk together. 
  3. Place the contents of the baking mix in a searate bowl and add the esspreso powder. Then add the wet ingredients and mix well until you get a smooth dough mixture.
  4. Line a brownie tray (20cm x 30cm) with parchment baking paper and pour the mixture in. Smooth out the top and ensure the mixture reaches the corners of the tray.
  5. Bake for 20 minutes or until a tin crust forms in the middle. Ovens vary, some might need a little longer or a little less.
  6. Whilist the brownies are cooling,  put the chocolate in a heatproof bowl and place it over a saucepan with simmering water. Wait for it to melt, stirring occasionally. Add the espresso powder and then the nut milk to achieve a thinner sauce consistency. 
  7. To decorate, drizzle the mocha chocolate sauce over the brownies and sprinkle a few flaked almonds.
  8. Slice into 15 pieces and enjoy! 

You can store the brownies in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.

Enjoy and don’t forget to tag us in your photos and show off your healthy bakign creations! #thrivelybaking

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