PCOS Friendly Brownies

pcos brownies stacked on top of parchment paper.

With 7g of fiber and 11g of protein, these PCOS Brownies are rich, chocolatey, and designed to satisfy a dessert craving without the blood sugar spike.

No ratings yet

Print Pin

Course: Dessert

Keyword: healthy

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 256kcal

Ingredients

Dry Ingredients

¾ cup oat flour store-bought or homemade*
¼ cup almond flour
¼ cup collagen peptides unflavored
2 tbsp cocoa powder unsweetened
¼ tsp salt

Wet Ingredients

½ cup applesauce unsweetened
2 large eggs
⅓ cup maple syrup
2 tbsp water
1 tsp vanilla extract
¼ cup coconut oil melted
¾ cup dark chocolate chips no-sugar-added*; divided

Instructions

Preheat the oven to 350°F. Lightly grease an 8x8 baking dish or line it with parchment paper.
Mix dry ingredients: in a large mixing bowl, whisk together oat flour, almond flour, unflavored collagen peptides, cocoa powder, and salt until well combined.
Melt the chocolate: in a microwave safe bowl, melt ½ cup of the dark chocolate chips with the coconut oil in 20-second intervals, stirring between each, until smooth. Let cool slightly.
Blend wet ingredients: in a blender or food processor, combine the applesauce, eggs, maple syrup, water, vanilla extract and melted chocolate mixture. Blend until smooth and well combined.
Combine and fold: pour the blended wet ingredient mixture into the bowl with the dry ingredients and stir until just combined. Fold in the remaining ¼ cup of dark chocolate chips.
Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until the center is set but still soft. Tip: for extra fudgy brownies, start with a shorter bake time (they'll firm up. more as they cool).
Cool and slice: Allow the brownies to cool completely before slicing into 9 squares. This helps them set and enhance the fudgy internal texture.

Notes

*You can use store-bought oat flour or make your own by blending 3/4 cup of rolled oats in a high speed blender or food processor until you get a fine oat flour.

*I recommend using a no-sugar-added dark chocolate chip such as Lily's dark chocolate chips.

Since these brownies don't use large amounts of butter, you don't get the typical crackly brownie crust, but they still taste delicious!

Store brownies in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

For variations, substitutions, and tips, see full blog post above.

Equipment

Nutrition