The most indulgent chocolate brownies that are also Fodmap friendly! How could you say no to these....
These brownies have a beautiful crispy crackly top and is super soft inside. You can't go wrong with this recipe and is my go to when I need a last minute dessert!
To keep these brownies low fodmap, opt for a gluten free flour or any other low fodmap flour such as buckwheat, arrowroot, quinoa and rice. Although there is a range of low fodmap flours as mentioned, I would recommended opting for a gluten free flour blend to keep the same consistency as wheat based brownies and prevent the brownies from turning dry.
For these brownies, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/4 tsp to your recipe.
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Chocolate Brownies (Fodmap Friendly)
Serves: 12 Prep Time: 10 mins Bake Time: 20-25 mins Total Time: 30-35 mins
180g gluten free & dairy free dark baking chocolate block (I use 45% dark)
50g butter, unsalted
3 eggs, room temperature
75g raw caster sugar
75g gluten free flour, sifted (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
¼ tsp salt
Handful of gluten free & dairy free dark chocolate chips, for topping
Preheat the oven to 180° C (fan forced) and line a 7x7 inch square baking tin with
In a heat-proof bowl above a pot of simmering water, melt the block of chocolate and butter together, stirring frequently. Set aside.
In a bowl of a standstill mixer with a whisk attachment, on a high speed beat the eggs and sugar together until fluffy and doubled in size. Alternatively, you can use a handheld mixer, mixing on a high speed for 4-5 minutes or until fluffy.
Pour the melted chocolate mixture into the egg mixture and with a spatula mix together until combined thoroughly.
Add the flour and salt to the wet mixture. Fold together with a spatula until combined.
Pour the mixture into the lined baking tin and sprinkle additional chocolate chips. Place in the oven for 20-25 minutes.
Allow the brownies to cool in the baking tin before transferring to a wire rack.
Once cooled, cut evenly into 12 squares. Serve and enjoy!
Store these brownies in an airtight container at room temperature for up to 4 days.
Nutrition Information (per serve):