Mocha Fudge Chia Brownies
Decadent chocolate brownies packed with hormone-supporting chia seeds and selenium-rich Brazil nuts, designed to support cortisol balance and insulin sensitivity during perimenopause.
Ingredients
- 1/2 cup maple syrup
- 1/3 cup coconut oil melted (or melted ghee or butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 oz strong brewed coffee cooled, or 1 two espresso powder or omit if you do not like coffee
- 3/4 cup cacao powder unsweetened
- 1 scoop chocolate protein powder optional, for added protein
- 3/4 cup almond flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/8 cup chia seeds
- 1/8 cup dark chocolate chips 70% cacao or higher
- 1/8 cup Brazil nuts roughly chopped
Optional Icing! See Notes for Link
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together melted coconut oil, maple syrup, eggs, vanilla, and cooled coffee until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together cacao powder, almond flour, protein powder (if using), baking powder, and salt.
- Create the Batter: Gradually fold dry ingredients into wet ingredients until just combined. Stir in chia seeds.
- Add Texture: Fold in chocolate chips and chopped Brazil nuts
- Bake to Perfection: Pour batter into prepared pan, smoothing the top. Sprinkle remaining nuts and chocolate chips on top. Bake for 25-30 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
- Cool & Serve: Allow to cool completely in pan before cutting into 16 squares.
Notes
Recipe Nutrition (per serving):
- Calories: 185
- Protein: 4g (6g with protein powder)
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 3.5g
- Omega-3 ALA: 400mg
- Selenium: 35mcg