Lactation Brownies
User Reviews
5
Lactation Brownies
Description
Get the Recipe: Lactation Brownies bring together familiar brownie ingredients like cocoa powder and chocolate chips with rolled oats and brewer's yeast, the latter considered beneficial for lactation. Coconut oil is melted with chocolate chips to create a smooth base, combined with eggs, sugar, and vanilla extract before folding in the dry ingredients. The batter is thick and spread evenly in a parchment-lined pan.
These brownies bake at 350°F for about 24 to 25 minutes until they are just barely set in the center, preserving a fudgy texture. The rolled oats provide a hearty bite alongside the rich chocolate flavor. The touch of brewer's yeast adds a subtle malty note and nutritional elements linked to lactation support.
Once baked and cooled for an hour, these brownies can be sliced and served as a nutritious snack or dessert appropriate for nursing mothers. Using dairy-free dark chocolate chips and coconut oil keeps the recipe free of dairy for those who prefer it. The brownies hold their shape well and have a dense crumb with chewy oat pieces, appealing for varied texture.
Butter may substitute the coconut oil if necessary. Both granulated white sugar and coconut sugar can be used. The recipe suggests using old fashioned rolled oats for best texture instead of quick oats, and notes the batter will be thicker than typical brownie batter. Brewers yeast can be left out if unavailable, but contributes to the signature sourdough-like flavor.
Ingredients
- ½ cup coconut oil
- 1 cup chocolate chips
- 1 cup granulated sugar or coconut sugar
- 2 egg
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- ¼ cup cornstarch or tapioca flour
- 1 cup rolled oats
- 2 tbsp brewer's yeast
- pinch salt optional, sea salt
- ⅓ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- In a microwave safe dish, melt coconut oil. It usually only takes 30 to 40 seconds.
- Then, add in 1 cup chocolate chips. Stir until completely smooth and melted. Set aside.
- In the bowl of a stand mixer, add in eggs and sugar. Beat for 2 to 3 minutes or until light and frothy.
- Pour melted chocolate mixture into bowl of stand mixer. Stir until combined.
- Then, add in vanilla extract, cocoa powder, cornstarch, oats, brewers yeast and sea salt. Stir to combine.
- Then, fold in remaining ⅓ cup chocolate chips. Batter will be thick.
- Spread brownie batter into lined pan.
- Bake for 24 to 25 minutes or until brownies are barely set in the middle.
- Finally, remove from oven. Allow brownies to cool for 1 hour before slicing and serving.
Notes
- Butter can replace coconut oil if preferred for a different fat source.
- Both white and coconut sugar are suitable sweetener choices.
- Use old fashioned rolled oats rather than quick oats to maintain texture.
- Brewer's yeast can be omitted but adds a malty note and lactation support.
- Bake until brownies are barely set in the middle to keep a fudgy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 13mg | 1% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 30IU | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
