Lactation Brownies

5 from 4 votes

Being a new mama is hard, and these lactation brownies give you a little extra help, making sure your baby stays nourished while you indulge in a much-deserved treat. I use cocoa powder, oats, and brewers' yeast for a rich chocolate confection that supports breastfeeding. They are soft, slightly fudgy, and retain that classic flavor. Best of all, they are ready in just 26 minutes! Make sure your partner takes note of this recipe!

Prep Time6

Cook Time20

Total Time26

Course: Baking, Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 171kcal

Author: Anjali Shah

Equipment

Ingredients

½ cup butter melted (or vegan butter)
¾ cup unsweetened almond milk
2 tsp vanilla extract
2 eggs (or 2 flax eggs)
1⅓ cup oat flour
½ cup sugar
¾ cup cocoa powder
2 tbsp brewers yeast
1 tsp baking powder
⅛ tsp salt
½ cup chocolate chips (can also use vegan chocolate chips)

Instructions

Preheat the oven to 338 degrees F / 170 C. Line a 8x8 inch square baking dish with parchment paper and set aside.
In a medium mixing bowl whisk together the melted butter, almond milk, vanilla extract and eggs until well incorporated. Set aside.
In a separate bowl whisk together the remaining ingredients, except the chocolate chips.
Add the wet ingredients into the dry, along with the chocolate chips, stir until completely incorporated.
Pour the brownie batter into the prepared dish and bake for 15-20 minutes or until the centre is just set.
Remove from the oven and allow to cool completely before cutting into 16 squares.
Store in an airtight container in the fridge for up to 5 days.

Video

https://youtu.be/XI5Xj8TxA8Q

Notes

My #1 Secret Tip for this lactation brownie recipe is to allow the brownies to cool completely before slicing. This gives them a chance to firm up, making sure each square holds together nicely.
Always line the dish: Brownie dishes are quite deep, and lining with parchment allows me to easily remove my brownies without any sticking or breaking.
Mix batter gently: I stir the batter until just combined, and fold the chocolate chips gently. This stops the texture from becoming dense and overworked.
Dust chocolate chips: I dust my chocolate chips in a small amount of oat flour to stop them from sinking to the bottom of the batter during baking.
No sugar alternative: For a healthier and safer alternative to granulated sugar, I replace the sugar with 1/2 cup of coconut sugar or 1/2 cup date paste.
Fully plant-based: For a vegan version, I replace the butter with melted coconut oil or vegan butter and use a flax egg. Be sure to check out my guide on 13 vegan egg substitutions.

Nutrition