PCOS-Friendly Chocolate Brownies
PCOS-Friendly Chocolate Brownies
Ingredients
- 325 g dates, pitted
- 250 g coconut milk, hot, plus 20-30 g as needed
- 120 g spelt flour
- 35 g raw cacao powder
- 2 eggs
- 8 g baking powder
- 50 g walnuts, chopped
- 60 g dark chocolate chips
- 3 g cinnamon
- 2 g sea salt
- 5 g vanilla extract
Instructions
- 1
Preheat your oven to 180°C. Line a 20x20 cm baking dish with parchment paper, leaving an overhang on the sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 180
- 2
Heat the coconut milk until hot. Pour the hot coconut milk over the pitted dates in a heatproof bowl. Cover the bowl with a plate or lid and let it sit for 15 minutes to soften the dates.
⏱️ 15 min
- 3
After 15 minutes, use an immersion blender to mash the dates and coconut milk mixture into a smooth paste. If the mixture is too thick to blend smoothly, add an additional 20–30 g of hot coconut milk, a little at a time, until a smooth consistency is achieved.
⏱️ 5 min
- 4
Add the 2 eggs, 5 g of vanilla extract, and 2 g of sea salt to the date mixture. Mix well using the immersion blender until all ingredients are thoroughly combined and the mixture is uniform.
⏱️ 3 min
- 5
In a separate step, add 120 g of spelt flour, 35 g of raw cacao powder, 8 g of baking powder, and 3 g of cinnamon to the wet mixture. First, gently stir the dry ingredients into the wet mixture with a spatula until just combined. Then, use the immersion blender briefly to ensure the batter is smooth, being careful not to overmix.
⏱️ 4 min
- 6
Fold in 50 g of chopped walnuts and most of the 60 g of dark chocolate chips into the batter using a spatula. Reserve a small amount of chocolate chips for the topping.
⏱️ 3 min
- 7
Transfer the brownie batter into the prepared baking dish, spreading it evenly with the spatula. Sprinkle the remaining dark chocolate chips on top of the batter.
⏱️ 2 min
- 8
Bake the brownies in the preheated oven at 180°C. For a thinner layer, bake for 45–50 minutes. For a thicker layer, bake for 55–60 minutes. The brownies are done when a toothpick inserted into the center comes out slightly moist with a few crumbs attached, indicating they are fudgy but cooked through.
⏱️ 60 min•🌡️ 180
- 9
Once baked, remove the brownies from the oven and let them cool completely in the pan for 20–25 minutes before lifting them out using the parchment paper overhang. This cooling period is crucial for the brownies to set properly before cutting into squares.
⏱️ 25 min
Kitchen Tools
PCOS-Friendly Chocolate Brownies
- 325 g dates, pitted
- 250 g coconut milk, hot, plus 20-30 g as needed
- 120 g spelt flour
- 35 g raw cacao powder
- 2 eggs
- 8 g baking powder
- 50 g walnuts, chopped
- 60 g dark chocolate chips
- 3 g cinnamon
- 2 g sea salt
- 5 g vanilla extract
Instructions
- 1
Preheat your oven to 180°C. Line a 20x20 cm baking dish with parchment paper, leaving an overhang on the sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 180 - 2
Heat the coconut milk until hot. Pour the hot coconut milk over the pitted dates in a heatproof bowl. Cover the bowl with a plate or lid and let it sit for 15 minutes to soften the dates.
⏱️ 15 min - 3
After 15 minutes, use an immersion blender to mash the dates and coconut milk mixture into a smooth paste. If the mixture is too thick to blend smoothly, add an additional 20–30 g of hot coconut milk, a little at a time, until a smooth consistency is achieved.
⏱️ 5 min - 4
Add the 2 eggs, 5 g of vanilla extract, and 2 g of sea salt to the date mixture. Mix well using the immersion blender until all ingredients are thoroughly combined and the mixture is uniform.
⏱️ 3 min - 5
In a separate step, add 120 g of spelt flour, 35 g of raw cacao powder, 8 g of baking powder, and 3 g of cinnamon to the wet mixture. First, gently stir the dry ingredients into the wet mixture with a spatula until just combined. Then, use the immersion blender briefly to ensure the batter is smooth, being careful not to overmix.
⏱️ 4 min - 6
Fold in 50 g of chopped walnuts and most of the 60 g of dark chocolate chips into the batter using a spatula. Reserve a small amount of chocolate chips for the topping.
⏱️ 3 min - 7
Transfer the brownie batter into the prepared baking dish, spreading it evenly with the spatula. Sprinkle the remaining dark chocolate chips on top of the batter.
⏱️ 2 min - 8
Bake the brownies in the preheated oven at 180°C. For a thinner layer, bake for 45–50 minutes. For a thicker layer, bake for 55–60 minutes. The brownies are done when a toothpick inserted into the center comes out slightly moist with a few crumbs attached, indicating they are fudgy but cooked through.
⏱️ 60 min•🌡️ 180 - 9
Once baked, remove the brownies from the oven and let them cool completely in the pan for 20–25 minutes before lifting them out using the parchment paper overhang. This cooling period is crucial for the brownies to set properly before cutting into squares.
⏱️ 25 min