New York Times Chocolate Brownies - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 8 Tablespoons unsalted butter
- 4 ounces unsweetened chocolate
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup all-purpose flour
- 2/3 cup lightly toasted walnuts or pecans (optional)
Instructions
- Preheat the oven to 400 ºF.
- Line an 8" square metal baking pan with foil.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
- Stir the chocolate often and remove it from the heat when a few lumps remain.
- Stir in the sugar, vanilla and salt. Then stir in the eggs one at a time, followed by the flour.
- Stir until smooth (about one minute) and the mixture pulls away from the sides of the bowl.
- Add the nuts (optional) and pour the batter into the foil-lined baking pan.
- Bake for 20 minutes.
- Prepare a water bath by pouring ice water into a large roasting pan to a depth of 1".
- Remove the pan from the oven and place it in the water bath, being careful not to allow any water to seep into the brownies.
- Let cool completely before slicing and serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts, Walnuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are an excellent addition to the diet for managing PCOS symptoms. These nutrient-dense nuts are packed with healthy fats, protein, fiber, and essential vitamins and minerals. But what makes walnuts particularly beneficial for indiv...
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