Description
Low FODMAP Oreo brownies. Do I need to say more? Gooey, a rich chocolate flour and with pieces of “Oreo” or gluten- and lactose-free double cookies. Irresistible! Also gluten-free and lactose-free.
Ingredients
Scale
- 200 g dark chocolate
- 200 g unsalted butter
- 200 g brown sugar
- 150 g gluten-free self-raising flour
- 4 eggs (at room temperature)
- A pinch of salt
- One package of low FODMAP double cookies
- 30 x 20 cm (8x12 inch) baking tin
Instructions
- Pre-heat the oven to 180 degrees Celsius (350F). Cover 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.
- Break the double cookies into pieces and stir half of them through the brownie batter.
- Pour the brownie batter into the baking tin and flatten the top. Divide the other half of the Oreo pieces over the brownie.
- Bake the brownies in the middle of the oven for 30-35 minutes. Leave to cool down completely and put them into the fridge until serving.
- Prep Time: 20 mins
- Cook Time: 35 mins
