Go Back
–+ servings
Top-down view of chocolatey lactation brownies cut into squares in a baking dish.

Lactation Brownies

easyhealthyrecipes.com/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!
Prep: 15 minutes
Cook: 35 minutes
Cool: 20 minutes
Total: 1 hour 10 minutes
Recipe makes approximately 16 brownies

Equipment Needed

  • Oven
  • 8x8 metal baking pan
  • Parchment paper
  • medium microwave-safe bowl
  • Silicone spatula
  • Large mixing bowl (or stand mixer bowl)
  • Hand mixer (or stand mixer)
  • Knife

Ingredients Needed

  • 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

Instructions

  • Preheat oven to 350° Fahrenheit. Adjust oven racks as needed so pan will sit in center of oven. Line 8x8 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.
    Melted chocolate and coconut oil in a microwave-safe mixing bowl.
  • 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.
    Sugar and eggs beaten together in large glass mixing bowl.
  • Set mixer aside. Pour melted chocolate into egg & sugar mixture. Gently stir until chocolate is fully incorporated.
    Melted chocolate added to sugar and egg mixture in large glass mixing bowl.
  • 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.
    Prepared lactation brownie batter in a large glass mixing bowl with a silicone spatula.
  • 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.
    Top-down view of fully baked chocolate lactation brownies in a square baking pan with parchment paper hanging out the sides.
  • 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.
    16 fully-baked lactation brownies sliced into squares on a sheet of parchment paper.

Recipe 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 Info (Approximate)

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