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Triple Chocolate Brownies (with Kombucha)

These chocolate brownies are rich, moist and very moorish. Instead of using water or milk I decided to use Kombucha (a healthy alternative to sparkling soft drinks with naturally occurring vitamins, acids and beneficial bacteria) which gives the recipe a unique texture and flavour. Keeping it as healthy as possible with wholemeal flour, coconut sugar, cacao powder and chia seeds.
Course: Snack
Keyword: brownies, kombucha, triple chocolate, vegan brownies, vegan chocolate


  • 255 g wholemeal flour
  • 1 cup cacao powder
  • 1 tsp baking powder
  • Generous pink of pink/sea salt
  • 1 bottle original Kombucha 275ml
  • 1 tsp vanilla extract
  • 1 cup vegetable/coconut oil
  • 3 tbsp milled chia seeds Soaked in 9 tbsp hot water for 10 minutes.
  • 1.5 cup coconut sugar
  • 180g mixed chocolate chips 60g milk, 60g dark & 60g white.


  • Mix the flour, sugar, salt and baking powder in a large bowl. Pour in the Kombucha, oil, vanilla and chia seeds. Mix thoroughly until all ingredients are combined with no lumps. Pour in the choc chips (save a handful to sprinkle on top) and stir.

    In an oil/lined baking tray pour in the mix and make sure it's spread evenly. Bake for 35-40 minutes in the centre of the oven. Remove from the oven and let the brownie cool on a wire rack for 15 minutes. Gently remove from the tray (lift out parchment paper or tip onto a chopping board and flip onto another bored the right way up. Cut into squares. Enjoy hot or cold.



TIP: If you don't have Kombucha you can use lemonade. You could substitute the coconut sugar for any sugar and the cacao for cocoa powder. To make it really healthy why not use just dark chocolate chips.