gooey brownies recipe
These brownies are great for everyone, but they are especially beneficial postpartum. Antioxidant-rich cacao, almond flour for vitamin E, sunbutter for richness, eggs for choline and omega-3’s, lightly sweetened with polyphenol loaded maple–these are about as beneficial and low-glycemic as brownies can be! We add a postpartum powerhouses brewer’s yeast and collagen to boost lactation and tissue repair.
Did you know that chocolate has more antioxidants than green tea or blueberries?!
Happy baking!
sidebar: if you’re in Nashville or San Francisco Bay Area, we’re happy to make this recipe for you!
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6 ounces best quality dark chocolate
1 cup almond flour
¾ cup highest-quality cocoa powder
¾ cup maple syrup
1 cup sunbutter
2 eggs, whisked
¾ cup coconut milk
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon espresso powder (optional)
1 Tbsp collagen powder (optional)
1/2 teaspoon brewer’s yeast (optional)
Preheat oven to 325 and coat a 9x13 baking dish with coconut oil or butter. If you like thicker brownies, use an 8x8 dish and slightly increase the baking time.
In a double boiler, gently melt dark chocolate.
While chocolate cools, mix almond flour, cacao powder, maple syrup, sunbutter, whisked eggs, coconut milk, vanilla, optional add-ons, baking soda and salt in a large bowl. Because this recipe doesn’t use regular flour, you don’t have to mix wet and dry ingredients separately as there is no risk of overmixing (when gluten becomes tough).
Gently fold in melted chocolate, then pour into prepared baking dish.
Taste and adjust for flavor! More salt, more sweet?
Bake for 20 minutes, then check the center-- it should be gooey but not completely liquid. Bake up to 30 minutes based on desired texture. I like it to be softer and falling apart a bit in the center.