Best Fudgy Low-FODMAP Brownies (Gluten-free)

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I rarely declare something as the best. I generally believe things can always be improved upon. These brownies are the exception.

To ensure that they achieve the perfect, gooey, fudgy moist texture, there are two secrets. First, mix very well. Second, taking them out of the oven at the perfect time, when the middle is just a tad “underdone”. Follow the instructions to a tee, and you’ll have the perfect brownies, too.

Further Food Nutritionist Commentary:

Certainly a treat, these brownies are high in fiber, fat and chocolate to quell your craving and keep you satisfied for a few hours! Substituting white flour for almond flour not only makes these gluten-free but it adds vitamin E, fiber and heart healthy protective fats!

By Amy Shapiro, MS, RD, CDN
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Best Fudgy Low-FODMAP Brownies (Gluten-free)

  • Prep Time: 12 mins
  • Cook Time: 25 mins
  • Servings: 9 large brownies

Ingredients

¾ cup almond flour or almond meal

2 tablespoons unsweetened cocoa powder

¼ teaspoon salt

½ teaspoon baking powder

¾ cup sugar

1 teaspoon vanilla

1 stick butter

3 eggs

½ cup chocolate chips + more for topping (I use a dairy-free brand)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together almond meal, cocoa powder, salt and baking powder.
  3. On a stove in a small saucepan, start melting butter over low heat. When partly melted, add ½ cup chocolate chips.
  4. While chocolate melts, combine eggs, sugar and vanilla in medium mixing bowl.  Set aside.
  5. Turn up the heat slightly on butter/chocolate mixture and stir briskly until well incorporated.
  6. Remove from heat and pour the chocolate mix to the egg/sugar bowl and mix vigorously.
  7. Combine wet mixture with the dry ingredients, mixing vigorously until well combined.
  8. Pour batter into an 8×8 nonstick pan and top with extra chocolate chips.
  9. Bake for 25 minutes then check with a toothpick. Brownies should leave just a bit of gooey batter on the toothpick. Bake another five minutes if the batter is still not done.
  10. Remove from oven and let cool.
Preheat oven to 350 degrees F. In a large bowl, mix together almond meal, cocoa powder, salt and baking powder. On a stove in a small saucepan, start melting butter over low heat. When partly melted, add ½ cup chocolate chips. While chocolate melts, combine eggs, sugar and vanilla in medium mixing bowl.  Set aside. Turn up the heat slightly on butter/chocolate mixture and stir briskly until well incorporated. Remove from heat and pour the chocolate mix to the egg/sugar bowl and mix vigorously. Combine wet mixture with the dry ingredients, mixing vigorously until well combined. Pour batter into an 8×8 nonstick pan and top with extra chocolate chips. Bake for 25 minutes then check with a toothpick. Brownies should leave just a bit of gooey batter on the toothpick. Bake another five minutes if the batter is still not done. Remove from oven and let cool.

Nutrition Information

Per Serving:  Calories: 334; Total Fat: 19g; Saturated Fat: 9g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 97mg; Sodium: 233mg; Potassium: 45mg; Carbohydrate: 41g; Fiber: 2g; Sugar: 37g; Protein: 5g

Nutrition Bonus:   Iron: 7%

 

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6 thoughts on “Best Fudgy Low-FODMAP Brownies (Gluten-free)

  1. Dana

    Wow! These are outstanding! The FODMAPS diet is still pretty new for me and I’m still learning my way around it while we figure out a reason for my chronic heartburn, and it was really rough at first because not only did it feel like I couldn’t eat most of the things I’m used to, I still get surprised by what is good for FODMAPS and what is bad, so it was a huge help that this recipe specifically said gluten free and low fodmap. I was a big brownie fan but this is the first time trying to make my own from scratch (the gluten free options i saw at the store seemed like they might be high FODMAPs) and the brownies came out absolutely amazing. And it’s been a little while and so far, no heartburn. Keeping fingers crossed! Thanks so much for the fabulous recipe

    Reply
  2. Emilie

    These seem to have a lot of sugar in them! I mean, I understand that they are a brownie… what if you substituted one of the eggs for a ripe banana and decreased the sugar to 1/4 cup. Do you think that would work? I want to experiment with these!

    Reply
  3. Christine Chipman

    Another one I can’t eat because of the almond flour. Would it be possible to use a general purpose gluten free flour instead?

    Reply

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