Low FODMAP blondies with chocolate chips en pecans
I thought it was time to share another dessert recipe on the blog and these blondies are a perfect option. An easy to make and easy to share dessert.
These low FODMAP blondies with chocolate chips and pecans have been a favourite in our household for years.
A blondie is the blonde coloured sister of the brownie: chewy and soft on the inside with a nice bite from the pecans that are in it. And ohh the dough is so good.
I always have to stop myself from eating half of the dough when I am making this recipe. I know, eating dough is not good for you, but we have all done that, right?
It is definitely worth waiting until the blondies come out of the oven because when they are baked they taste even better! When I make them, they never last much longer than a few days.
And also people who don’t have to eat low FODMAP or gluten-free will love them!
This recipe was first published in june 2015 and got an update in september 2021.
The ingredients of the low FODMAP blondies
These blondies contain quite simple ingredients. Most of them you will probably already have in your pantry:
- Gluten-free flour mix: I use Schar Mix It Universal. You can also use another gluten-free flour mix that contains similar ingredients.
Special kinds of flour, such as almond flour or coconut flour don’t work for this recipe.
- Butter: butter hardly contains any lactose because of the production process and is therefore low FODMAP.
If you have to eat strictly lactose-free or are very sensitive to lactose, you can also try making this recipe with lactose-free margarine.I have not tested this yet, but I think it should work.
- White sugar & light brown sugar
- Vanilla extract
- Baking soda
- Dark chocolate chips
If you want to make a basic blondie recipe, you can also leave the chocolate chips and pecans out.
Frequently asked questions
What are blondies?
Blondies are a dessert that is baked in a sheet pan or brownie tin and they are cut into bars. Blondies look similar to brownies, but they are light and caramel coloured.
What is the difference between blondies and brownies?
Blondies and brownies both contain butter, eggs, flour and sugar. They are both bars that are usually cut into squares.
The most important difference between blondies and brownies is that brownies contain chocolate or cacao and blondies don’t.
The flavour of blondies is mainly created by the brown sugar and the vanilla extract that is in it.
These different ingredients give them a very different flavour. But they are both sweet and very tasty.
You can find my basic recipe for low FODMAP brownies here.
Are these blondies lactose-free?
No, but they are low lactose. Because of the production process butter hardly contains any lactose anymore. For this reason, butter is low FODMAP. A lot of people with a lactose-intolerance will be able to tolerate a little bit of butter.
If you are very sensitive to lactose or have to eat strictly lactose-free, you can replace the butter in this recipe with a lactose-free margarine.
How do I know when my blondies are done?
You can test if the blondies are done by sticking a toothpick into them. If the toothpick comes out clean the blondies are done.
How long can you store blondies?
You can store the blondies about 3-4 days in a closed box.
Do blondies freeze well?
Yes, they do. Freeze them in an airtight box, then they will stay good for about three months.
Will you let me know if you made my low FODMAP blondies with chocolate chips and pecans or if you are going to make them? I would really like to hear your reaction in the comments or if you share your creations with me on Instagram (@karlijn2). Don’t forget to use the hashtag #karlijnskitchen!Print
Delicious low FODMAP blondies with chocolate chips and pecans! A sweet dessert that everybody will love. Gluten-free and low lactose.
- 340 g gluten-free flour mix (I use Schär Mix It Universal)
- 250 g (1 1/8 cup) butter, at room temperature
- 100 g (1/2 cup) white sugar
- 150 g (3/4 cup) light brown sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- 150 g (1 cup) dark chocolate chips
- 40 g (1/3 cup) pecans
- Pre-heat the oven to 190 degrees Celsius (375 F)
- Mix the flour together with the baking soda and salt.
- Whisk, in another bowl, the butter creamy with both kinds of sugar.
- Add the eggs, whisk again, then add the vanilla extract and mix it together again.
- Add the flour mixture and mix until you have a fluffy dough.
- Chop the pecans and stir them into the dough, together with the chocolate chips.
- Line a baking tin with baking parchment, spread the dough over the tin and press lightly.
- Bake the blondies in the oven for 30 minutes. The blondies are done when a tooth pick comes out clean. The blondies will seem quite soft when they comes out of the oven, but it will harden when it cools down.
- Let the blondies cool down completely and then cut them into squares of rectangles.
Low FODMAP serving size: the blondies contain quite some sugar and fat. Sugar and fat can be IBS-triggers. Therefore I advise to limit your serving to one blondie at a time.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: low FODMAP blondies, gluten-free blondies, blondies, chocolate chip blondies, pecan blondies
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