Low FODMAP brownies – basic recipe
Are there people you can’t make happy with a good brownie? I didn’t have a basic recipe for low FODMAP brownies on my blog yet, so it was time to share this recipe with you. This is a simple recipe for delicious brownies that will make everybody happy! Whether they have to eat low FODMAP, gluten-free, lactose-free or just can eat everything, these brownies will be loved.
You can vary with this recipe by adding different ingredients to the brownies, such as low FODMAP nuts or a different kind of chocolate. On my blog you can already find one very good variation: low FODMAP “Oreo” brownies. I also have recipes for peanut butter cookie dough brownies, salted caramel brownies ánd two kinds of low FODMAP vegan brownies: fudgy brownies and vegan brownies with salted caramel sauce.
The serving size of the low FODMAP brownies
Unfortunately, you have to watch your serving size a little when enjoying these brownies. Because the brownies contain quite a lot of sugar, I advise to only have one piece of these brownies at a time. That is 1/12th of the recipe. Sugar is an IBS trigger and eating too much sugar at a time can cause problems.
I use butter for the brownies. Butter contains very little lactose and is therefore tolerated by most people with a lactose-intolerance (because of this reason butter is low FODMAP). You can read more about it in this blog about butter. If you are very sensitive to lactose or if you have to avoid cow milk, you could try using milk-free margarine instead. I haven’t tested this myself, but I think it will work fine.
Will you let me know if you have made my low FODMAP brownies? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
Low FODMAP brownies, a basic recipe. With this recipe you make brownies that are low FODMAP, gluten-free and lactose-free. Super tasty and easy!
- 200 g (7 oz) dark chocolate
- 200 g (7 oz) unsalted butter
- 200 g (1 cup) brown sugar
- 150 g (1 cup + 1 tbsp) gluten-free self-raising flour
- 4 eggs (at room temperature)
- A pinch of salt
- 30 x 20 cm (8×12 inch) baking tin
- Pre-heat the oven to 180 degrees Celsius (350F). Cover the bottom of the baking tin with baking parchment and grease the sides with some butter.
- Put the chocolate together with the butter in a pan and melt on low heat.
- Whisk the eggs with the sugar until creamy. Add the melted chocolate and butter while stirring.
- Carefully fold the self-raising flour and salt into the mixture using a spatula.
- Pour the brownie batter into the baking tin and flatten the top.
- Bake the brownies in the middle of the oven for 30-35 minutes. If you like really gooey brownies, you can check the brownies after 25 minutes of baking and take them out a little early.
- Leave to cool down completely and put them into the fridge until serving.
Because these brownies contain quite a lot of sugar, I advise to only have one piece serving of these brownies at a time. Sugar is an IBS trigger and large amounts of sugar can give you problems.
I use butter for the brownies. Butter contains very little lactose and is therefore tolerated by most people with a lactose-intolerance. If you are very sensitive to lactose or if you have to avoid cow milk, you could try using milk-free margarine instead. I haven’t tested this myself, but I think this will work fine.
- Prep Time: 15 min
- Cook Time: 35 min