Fudgy Homemade Lactation Brownies
Posted: 03/14/23
Updated: 05/18/23
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These lactation brownies are a chewy, fudgy, chocolatey treat that’s packed full of nourishing ingredients and just may help support your body’s breastmilk production. Even if they don’t, they’re sure to make your tastebuds happy! Made with both chocolate chips and cocoa powder, these lactation brownies also feature brewer’s yeast, rolled oats, and ground flaxseed hidden inside.
🍫 What Makes This Recipe So Good
- Lactation brownies taste just like regular brownies. Fudgy, rich, decadent, chocolatey. The difference? They’re packed full of nutrients from ingredients that have been rumored to help boost milk production naturally. Satisfy your chocolate cravings while giving your nursing body a little extra support? Well, okay! Of course, we can’t guarantee you’ll notice any production difference after eating these… but it’s certainly a delicious experiment to try, no?
- Anyone can enjoy these brownies! Just because we’re focusing on nutrients that can aid in milk production doesn’t mean the rest of your family has to miss out. All of the ingredients used here are generally fine for non-nursing family members to consume, barring any other dietary restrictions or complications. If you have any concerns, though, feel free to make the rest of the fam their own fudgy brownies and keep these all for yourself.
- Due date approaching soon? Working on stocking your pantry, fridge, and freezer in anticipation? Throw a batch of lactation brownies in there, too! They freeze well and keep for roughly 2-3 months, which is perfect for those especially-difficult early days. We’ve included freezer instructions in the recipe card at the bottom of this post. When you’re ready to start eating your brownies, just defrost them at room temperature the day before first.
Disclaimer
Please note, there are no doctors or medical professionals on the Easy Healthy Recipes team. We can not and do not make any medical claims or recommendations, and we strongly encourage you to speak to a medical professional before making any sudden or drastic changes to your diet.
How you nourish your body is important, whether you’re nursing or not. While there are specific vitamins and nutrients that your body (and your baby) needs and can only obtain through the food you eat, we can not and do not guarantee that lactation brownies will be the answer to your nursing struggles.
To date, the evidence for lactation brownies and lactation cookies is purely anecdotal, with little to no scientific studies to support the consumption of these treats specifically. That being said, some people do find that ingredients like oatmeal, flaxseed, and brewer’s yeast have helped their supply.
If you’re struggling with supply or nursing in general, we recommend speaking with a lactation consultant in your area.
You’re doing a great job. ❤️
👩🏼🍳 Chef’s Tips
- Be sure to use rolled oats! Instant oats typically have sugar added and are smaller in size. Rolled oats are flattened, whole oats. They have a soft and fluffy texture which makes them perfect in brownies.
- Refined coconut oil has no flavor or scent, while unrefined coconut oil has a slight coconut flavor and scent. Either will work fine for these lactation brownies. if you have an aversion to the smell or taste of coconut, though, use refined coconut oil.
- Folding is a mixing technique done by hand, usually with a silicone spatula or wooden spoon. It’s a gentle way to scoop up the ingredients from the bottom of the bowl and bring them up to the top. Folding ensures you’re not over-mixing the ingredients. Over-mixing will give you dense, tough brownies.
More Healthy Desserts You’ll Love
- Matcha Brownies
- Oatmeal Cranberry Cookies
- Keto Bread Pudding
- Coconut Cookies
- 3-Ingredient Banana Pudding
Lactation Brownies
A chewy, fudgy, chocolatey treat, packed with nourishing ingredients that just may help with your milk production. Even if they don't, they're sure to make your tastebuds happy!
brownies
Ingredients
- ½ cup refined coconut oil
- 1 ½ cups chocolate chips dark, semi-sweet, or milk; divided
- 1 cup coconut sugar or granulated sugar, see Notes
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup oat flour or all-purpose flour
- 1 cup old-fashioned rolled oats
- ¼ cup brewer's yeast
- 2 tablespoons ground flaxseed
- ¼ teaspoon salt
Equipment
- Oven
- 8×8 metal baking pan
- Parchment paper
- medium microwave-safe bowl
- Silicone spatula
- Large mixing bowl or stand mixer bowl
- Hand mixer or stand mixer
- Knife
Instructions
- Preheat oven to 350° Fahrenheit. Adjust oven racks as needed so pan will sit in center of oven. Line 8×8 metal pan with parchment paper, leaving excess parchment paper out on each side to help with removing brownies later. Set pan aside.
- Place coconut oil in microwave-safe bowl. Place bowl in microwave and microwave oil 30 seconds, pausing to stir coconut oil every 10 seconds until melted.
- Once coconut oil is melted, add 1 cup chocolate chips to bowl, then gently stir chocolate chips into melted coconut oil. Stir constantly until chocolate is completely melted and ingredients are fully combined. Set bowl aside.
- Add coconut sugar and 2 eggs to large bowl (or stand mixer bowl). Use hand mixer (or stand mixer) on medium-high or high speed to beat ingredients 2 to 3 minutes or until mixture is just light and fluffy. Be careful not to over-mix.
- Set mixer aside. Pour melted chocolate into egg & sugar mixture. Gently stir until chocolate is fully incorporated.
- Add vanilla extract, cocoa powder, oat flour, rolled oats, brewer's yeast, ground flaxseed, and salt to bowl. Mix ingredients together by hand until just combined. Do not over-mix.
- When ingredients are just combined, add remaining ½ cup chocolate chips to bowl. Gently fold chocolate chips into brownie batter until just incorporated.
- Transfer brownie batter to prepared baking dish. Be sure to spread batter evenly into all 4 corners of baking pan, ensuring mixture is distributed evenly.
- Place baking pan in preheated oven. Bake brownies 25 minutes, then check for doneness. Center of brownies should be just set, and toothpick or knife inserted into center should come out mostly clean, covered in very few crumbs. If brownies are not ready after 25 minutes, return pan to oven and bake 5 minutes more, then check doneness again. Note: if in doubt, remove brownies from oven. At this point, slightly underdone is better than slightly overdone.
- When brownies are ready, carefully remove pan from oven and set aside to cool. Allow brownies to cool, undisturbed, 20 minutes. Brownies will continue baking slightly during cooling.
- Once brownies reach room temperature, carefully use overhanging parchment paper to lift brownies out of pan. Use sharp knife to slice brownies into at least 9 squares, cleaning knife between each cut for clean edges if desired. Enjoy as desired.
Notes
Actual number of brownies yielded will depend on the size and number of the squares you cut at the end of the recipe. 9 brownies total is pretty standard, which is why we said to cut them into 9 squares minimum. We actually cut our pan into 16 brownies total.
- Coconut Oil: Refined coconut oil has a less noticeable scent and flavor than unrefined coconut oil.
- Chocolate Chips: You can use dairy-free or sugar-free chocolate chips instead of traditional chocolate.
- Sugar: Granulated (white) sugar, coconut sugar, and organic sugar will all work in this recipe. For a sugar substitute, I recommend using allulose (1 ⅓ cup) or monkfruit (½ cup) instead of 1 cup sugar.
- Eggs: MUST be at room temperature.
- Storage: Store brownies at room temperature in an airtight container up to 3 days, or refrigerate in airtight container up to 7 days.
- Freezer Option: After slicing brownies, wrap each individual brownie in foil. Place wrapped brownies on clean baking sheet and place in freezer for 30 minutes. After 30 minutes, transfer wrapped brownies to airtight container or food-safe freezer bag. Seal container and freeze brownies up to 2 months. Defrost at room temperature 24 hours before consuming.
Nutrition Information
Serving: 1brownie | Calories: 232kcal | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 0.003g | Total Carbs: 27g | Fiber: 2g | Sugar: 16g | Net Carbs: 25g | Vitamin C: 0.01mg | Cholesterol: 23mg | Sodium: 75mg | Potassium: 209mg | Calcium: 27mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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