Berry Swirl Lactation Brownies
Berry Swirl Lactation Brownies
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons brewer's yeast
- 2 tablespoons flaxseed meal
- 1/4 cup old-fashioned rolled oats
- 1/4 teaspoon salt
For the Berry Swirl
- 1 cup mixed berries, fresh or frozen, thawed (strawberries, raspberries, blueberries)
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350°F - 2
In a large bowl, whisk together the melted unsalted butter and 1 cup of granulated sugar until well combined. Beat in the large eggs one at a time, then stir in the vanilla extract until smooth.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, brewer's yeast, flaxseed meal, old-fashioned rolled oats, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 5 min - 4
In a small saucepan, combine the mixed berries, 2 tablespoons of granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens slightly, about 5 to 7 minutes. Mash some of the berries with a fork if desired for a smoother consistency. Remove from heat and let cool slightly.
⏱️ 10 min - 5
Pour the brownie batter into the prepared baking pan, spreading evenly. Dollop spoonfuls of the berry swirl mixture over the brownie batter. Use a knife or skewer to gently swirl the berry mixture into the brownie batter, creating a marbled effect. Be careful not to overmix the swirl.
⏱️ 5 min - 6
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking to keep the brownies fudgy.
⏱️ 30 min•🌡️ 350°F - 7
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cool, cut into 4 equal servings.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Berry Swirl Lactation Brownies
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons brewer's yeast
- 2 tablespoons flaxseed meal
- 1/4 cup old-fashioned rolled oats
- 1/4 teaspoon salt
For the Berry Swirl
- 1 cup mixed berries, fresh or frozen, thawed (strawberries, raspberries, blueberries)
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350°F - 2
In a large bowl, whisk together the melted unsalted butter and 1 cup of granulated sugar until well combined. Beat in the large eggs one at a time, then stir in the vanilla extract until smooth.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, brewer's yeast, flaxseed meal, old-fashioned rolled oats, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 5 min - 4
In a small saucepan, combine the mixed berries, 2 tablespoons of granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens slightly, about 5 to 7 minutes. Mash some of the berries with a fork if desired for a smoother consistency. Remove from heat and let cool slightly.
⏱️ 10 min - 5
Pour the brownie batter into the prepared baking pan, spreading evenly. Dollop spoonfuls of the berry swirl mixture over the brownie batter. Use a knife or skewer to gently swirl the berry mixture into the brownie batter, creating a marbled effect. Be careful not to overmix the swirl.
⏱️ 5 min - 6
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking to keep the brownies fudgy.
⏱️ 30 min•🌡️ 350°F - 7
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cool, cut into 4 equal servings.
⏱️ 60 min