"I have not failed. I've just found 10,000 things that won't work." Thomas A. Edison
I don't ask for much in my brownies. Only that they be free of wheat, eggs, dairy and xanthan gum. Oh, and also FODMAP-friendly. I guess you could throw rich and fudgy in there too. OK, that is actually quite a lot to ask for in a brownie! Let me tell you it was not easy coming up with this recipe. While I didn't find as many as 10,000 brownie recipes that didn't work, there were plenty. My husband sure didn't complain about all the batches of brownies I made!
It was difficult to find inspiration for this recipe since most gluten-free, vegan brownies seem to have prunes, dates or even black beans in them. That is all well and good, but not at all low-FODMAP! So I had to start from scratch. I decided to use a combination of ingredients to replace the eggs and add moisture to keep them fudgy.
I finally settled on a combination of a chia egg and some sort of pureed fruit. Applesauce isn't technically low-FODMAP, but there is only 1/4 cup in the whole recipe, so I find it quite tolerable, especially if I'm having just one little brownie. You could also use pumpkin puree or mashed banana. The applesauce and pumpkin have a more neutral flavor and you can't even tell they are in the brownies, but the bananas do impart a slight banana flavor. I have to say that the brownies made with applesauce are my favorites.
Of course, this all depends on if you can tolerate chocolate. I have heard that some people with issues with FODMAPs have issues with chocolate. Hopefully you are like me and can tolerate chocolate just fine, because you really have to try these brownies!
Gluten-Free, Vegan, Dairy-Free, Egg-Free, Gum-Free, FODMAP-Friendly (limited quantities)
3/4 cup rice flour (white or brown)
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup virgin coconut oil, melted
1/4 cup pumpkin puree, applesauce or mashed banana
1 Chia Egg
1 teaspoon vanilla extract
1/4 cup Enjoy Life mini chocolate chips, divided
- Preheat oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper. Spray the exposed sides of the pan with coconut oil spray (or grease with coconut oil).
- In a large bowl, combine the rice flour, sugar, cocoa powder, salt and baking powder. Stir in the coconut oil, pumpkin, applesauce or banana, chia egg and vanilla. The batter will be thick, so keep mixing until all of the dry ingredients are fully incorporated. Stir in half of the chocolate chips.
- Spread batter evenly in prepared baking pan. Sprinkle remaining chocolate chips on top.
- Bake for 25 minutes. Cool before cutting into bars.