Lactation Brownies recipe
Sept 27, 2017 22:40:00 GMT -6
Post by duskymonkey on Sept 27, 2017 22:40:00 GMT -6
I figured I'll just make a thread for this or it'll get buried in the randoms
This makes an 8x8 pan. I cut the sugar from the original recipe which I always do. I cannot remember where it came from but it's heavily modified to add in the galactagogues and really was nothing more than a normal brownie recipe. You can use oat flour - end result will just be a little more dense. I prefer grinding it and like the toothsome texture and I always have rolled oats in the pantry.
5.5 oz rolled oats
4 Tbsp brewers yeast
1/4 cup flaxmeal
3/4 tsp baking soda
3/4 cup unsalted butter
1 1/4 cups sugar - 1/4 C if more sweetness is desired and to further cut the brewer's yeast bitterness.
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract
3 large eggs
1/4 cup milk
1 1/4 cup mini chocolate chips or chopped chocolate (optional )
1/2 cup finely chopped walnuts/pecans ( optional ) to sprinkle on top before baking.
INSTRUCTIONS
1. Preheat the oven to 350 F, grease and line an 8×8″ pan.
2. In a saucepan over medium-low heat, melt the butter. Add the sugar and stir for another minute.
3. Remove from heat and add the cocoa. Stir to combine. Set aside until cool to touch.
4. In a food processor, grind the oatmeal until fine ( some small pieces are ok ). Combine all dry ingredients; brewer’s yeast, flax meal, baking soda and salt.
5. Once the cocoa butter mixture is cool to touch, add the vanilla, milk and then whisk in the eggs one at a time until mixture is smooth and glossy.
6. Add dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips if using.
8. Spread the mixture into the prepared pan and bake for 30-35 minutes. Check at 25 minutes. Toothpick should still hold on to some crumbs. Do not over bake or it will be dry and too crumbly
9. Cool before cutting.
This makes an 8x8 pan. I cut the sugar from the original recipe which I always do. I cannot remember where it came from but it's heavily modified to add in the galactagogues and really was nothing more than a normal brownie recipe. You can use oat flour - end result will just be a little more dense. I prefer grinding it and like the toothsome texture and I always have rolled oats in the pantry.
5.5 oz rolled oats
4 Tbsp brewers yeast
1/4 cup flaxmeal
3/4 tsp baking soda
3/4 cup unsalted butter
1 1/4 cups sugar - 1/4 C if more sweetness is desired and to further cut the brewer's yeast bitterness.
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract
3 large eggs
1/4 cup milk
1 1/4 cup mini chocolate chips or chopped chocolate (optional )
1/2 cup finely chopped walnuts/pecans ( optional ) to sprinkle on top before baking.
INSTRUCTIONS
1. Preheat the oven to 350 F, grease and line an 8×8″ pan.
2. In a saucepan over medium-low heat, melt the butter. Add the sugar and stir for another minute.
3. Remove from heat and add the cocoa. Stir to combine. Set aside until cool to touch.
4. In a food processor, grind the oatmeal until fine ( some small pieces are ok ). Combine all dry ingredients; brewer’s yeast, flax meal, baking soda and salt.
5. Once the cocoa butter mixture is cool to touch, add the vanilla, milk and then whisk in the eggs one at a time until mixture is smooth and glossy.
6. Add dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips if using.
8. Spread the mixture into the prepared pan and bake for 30-35 minutes. Check at 25 minutes. Toothpick should still hold on to some crumbs. Do not over bake or it will be dry and too crumbly
9. Cool before cutting.