Eating a low FODMAP diet doesn’t have to mean cutting out your favorite desserts! You can adapt most recipes to be low FODMAP-friendly, like this brownie recipe. The process is essentially the same as traditional brownies and it doesn’t have too many obscure ingredients – all things you likely already have or can find at any grocery store.
This recipe uses gluten free flour and dairy free alternatives for ingredients to make the brownies enjoyable for everybody! You can use a couple different gluten free flours, but we recommend a measure-for-measure blend. You’ll also need Dutch-process cocoa powder, salt, butter or coconut oil, sugar, vanilla extract, eggs, and dairy free chocolate chips. The recipe starts with preheating the oven and lining a pan with parchment paper. In a medium, you’ll mix the dry ingredients – flour, cocoa powder, and salt. In a larger bowl, you’ll combine the butter, sugar, and vanilla before adding the eggs one at a time. Then the dry ingredients are stirred into the wet ingredients and the chocolate chips are folded in. The batter can now be poured into the pan and topped with the remaining chocolate chips. The brownies are baked for 20-22 minutes if using teff or gluten free flour blend, or until a thin crust forms.
These can be stored covered at room temperature or in the fridge for a fudgy brownie.
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Low FODMAP Brownies
Ingredients
- 1 cup gluten free flour teff, buckwheat, or other gluten free flour
- 3/4 cup cocoa powder Dutch-process
- 1/4 tsp salt
- 3/4 cup + 2 Tbsp butter or slightly melted coconut oil
- 1-1/2 cup sugar
- 1 Tbsp vanilla extract
- 3 large eggs
- 3/4 cup chocolate chips dairy free, such as Enjoy Life
- 1/4 cup chocolate chips dairy free, to sprinkle on top
Method
- Preheat oven to 350°F. Line an 8"x8" pan with parchment paper.
- Stir flour, cocoa powder, and salt together in a medium sized bowl.
- Stir melted butter, sugar, and vanilla together in a large bowl. Then add eggs one at a time, stirring until just combined.
- Add dry ingredients to wet ingredients and stir without overmixing - just until a few flour streaks remain. Fold in chocolate chips.
- Pour mixture into pan and sprinkle remaining 1/4 cup chocolate chips on top.
- Bake for 20-22 minutes if using teff or gluten free flour blend, or 15-20 minutes for buckwheat or whole wheat. A toothpick inserted in the middle will come out wet and a thin crust should have formed.
- Let cool. Cover and store at room temperature, or refrigerate for fudgier texture.
Private Notes
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Klara Knezevic has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.
