These lactation brownies are gooey, chocolaty and decadent! They are filled with nutrients and vitamins for both expectant mamas and current mothers. This recipe is quick, easy, and incredibly delicious. Anyone can enjoy them!
Please consult a doctor or lactation consultant regarding breastfeeding, your health and your baby’s health. I am not a doctor or lactation consultant.
Why You’ll Love This Recipe
- These lactation brownies are quick and easy to make.
- They are fudge like, gooey and rich.
- This recipe only takes 10 minutes to prep.
- They are gluten free, nut free and dairy free.
- It takes just over 30 minutes from start to finish.
- Anyone can eat and enjoy them.
- The addition of oats adds a great chewy texture.
- Check out these Lactation Cookies for another great recipe!
What are Lactation Brownies?
Lactation brownies are brownies with ingredients known to boost milk supply. They taste like regular brownies with the addition of oats.
Ingredients like coconut oil, oats and brewers yeast have been known to boost breast milk production.
Although lactation brownies and cookies have not been medically proven to increase breast milk supply, they are highly regarded. At the very least, they are loaded with healthy nutrients and taste delicious!
My friends and family rave about these brownies! Anyone can eat them. Both men and women enjoy this homemade brownie recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for lactation brownies. Scroll down to the recipe card for full ingredients list and instructions.
Coconut oil is a heart healthy fat. It is known to increase milk supply. If needed, butter can be used. Refined coconut oil has no coconut flavor, whereas unrefined has a slight flavor.
Once coconut oil has melted, stir in chocolate chips. Any type of chocolate chips work. For this recipe, I used dairy free dark chocolate chips. If needed, chopped chocolate bars can be used.
Both granulated sugar and coconut sugar work well. Coconut sugar is great for refined sugar free.
Eggs help bind these brownies together. For these brownies, I do not recommend using Vegan egg replacements. For an egg free option, consider these eggless Lactation Cookies.
Vanilla extract adds a great homemade flavor.
Cocoa powder adds some chocolate flavor. Both regular and dark cocoa powder may be used.
Cornstarch or tapioca flour act as the flour. Arrowroot starch can also be used.
Old fashioned rolled oats are much better than quick oats for these brownies. Use gluten free oats for gluten free brownies.
Brewers yeast is high in vitamin B and amino acids. The taste is undetectable in this recipe, but this ingredient adds some vital nutrients.
A pinch of sea salt goes so well with chocolate!
Fold in some additional chocolate chips for even more chocolate flavor.
Taste & Texture
These lactation brownies taste like normal brownies. The oats add texture, but do not really add flavor. They are rich, decadent, chocolaty and delicious.
The texture is more like fudge than cake. They are gooey!
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
In a microwave safe dish, melt coconut oil.
Then, add in 1 cup chocolate chips. Stir until completely smooth and melted. Then, set aside.
In the bowl of a stand mixer, add in eggs and sugar. Beat for 2 to 3 minutes or until light and frothy.
Pour melted chocolate mixture into bowl of stand mixer. Stir until combined.
Then, add in vanilla extract, cocoa powder, cornstarch, oats, brewers yeast and sea salt. Stir to combine.
Then, fold in remaining ⅓ cup chocolate chips. The batter will be thick.
Spread brownie batter into lined pan.
Bake for 24 to 25 minutes or until brownies are barely set in the middle.
Finally, remove from oven. Allow brownies to cool for 1 hour before slicing and serving.
Expert Tips & Tricks
Fully mix melted coconut oil and chocolate chips until melted. There should be no clumps of chocolate chips left.
Beat eggs and sugar for at least 2 minutes. The mixture will be frothy and light. This creates that beautiful shiny top.
Use rolled oats instead of quick oats.
The brownie batter will be thicker than normal batter.
Bake until brownies are just barely set in the middle. Do not over bake!
For best results, wait until brownies have cooled before slicing into.
How to Serve & Store
These lactation brownies are delicious both warm and cold! After brownies have cooled, either reheat each brownie in the microwave or eat immediately.
They are delicious with ice cream, whipped cream or hot fudge sauce.
In addition, serve with a tall glass of milk, coffee or oat milk hot chocolate.
Store covered at room temperature for up to 3 days.
Alternatively, store in fridge for up to 7 days. Or, freeze individual brownies for up to 2 months.
Frequently Asked Questions
This depends on the mother. Some say right away, while others say it takes a bit longer. Consult your doctor.
Foods that help produce breast milk include coconut, oats, brewers yeast and flaxseed.
These brownies can be frozen for up to 2 months.
Yes! Anyone can eat these.
Yes, these brownies freeze and thaw well.
You May Also Like
- Gluten Free Brownies
- Chocolate Cherry Brownies
- Gluten Free Dairy Free Brownies
- Paleo Brownies
- Cassava Flour Brownies
If you make this lactation brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more sweet treats, check out these Dessert Recipes.
Get the Recipe: Lactation Brownies
- ½ cup coconut oil
- 1 cup chocolate chips
- 1 cup granulated sugar, or coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- ¼ cup cornstarch, or tapioca flour
- 1 cup rolled oats
- 2 tbsp brewers yeast
- pinch sea salt, optional
- ⅓ cup chocolate chips
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- In a microwave safe dish, melt coconut oil. It usually only takes 30 to 40 seconds.
- Then, add in 1 cup chocolate chips. Stir until completely smooth and melted. Set aside.
- In the bowl of a stand mixer, add in eggs and sugar. Beat for 2 to 3 minutes or until light and frothy.
- Pour melted chocolate mixture into bowl of stand mixer. Stir until combined.
- Then, add in vanilla extract, cocoa powder, cornstarch, oats, brewers yeast and sea salt. Stir to combine.
- Then, fold in remaining ⅓ cup chocolate chips. Batter will be thick.
- Spread brownie batter into lined pan.
- Bake for 24 to 25 minutes or until brownies are barely set in the middle.
- Finally, remove from oven. Allow brownies to cool for 1 hour before slicing and serving.
- Butter can replace coconut oil if needed.
- I used dairy free dark chocolate chips to keep this recipe dairy free.
- Both regular white sugar and coconut sugar can be used.
- Both cornstarch and tapioca flour work well.
- I highly recommend using old fashioned rolled oats instead of quick oats.
- Brownie batter will be thicker than normal.
- I buy my brewers yeast on Amazon, but this can be omitted if needed.
- Bake brownies until just barely set in the middle.
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