My favorite Low FODMAP Fudge Brownies are gluten-free, gum-free, and super rich! You’ll want to enjoy one with a glass of lactose-free milk!
This is the brownie recipe I’ve been making since I started eating eggs again, which was quite a while ago. Before then, I was making my Vegan Fudge Brownies, which are really good, but just not quite like the classic brownies I’m sharing with you today.
I don’t know why I haven’t shared this recipe for my favorite Low FODMAP Fudge Brownies yet because I am a BROWNIE FIEND! I make this recipe at least once a month and they don’t last long in this house. Especially since I like to share them with my parents. They have become a favorite dessert on our Friday pizza nights. I have the recipe memorized by now and didn’t even have to consult my notes when typing it up for this post! (Although I did do a quick check just to make sure I had it right….)
I adapted them from this recipe on Food.com, making only make half a recipe. All I had to do was tweak the amount of flour (using my gluten-free, gum-free flour blend) to make them fudgy, yet hold together. I always use unsalted butter and then increase the amount of salt added. The flavor and texture of these brownies are awesome. They are crisp on the edges and gooey in the middle. Brownies just don’t get any better!
Try these other Low FODMAP dessert recipes from my collection:
Favorite Low FODMAP Fudge Brownies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (about 3 oz.)
- 1/2 teaspoon salt
Instructions
- Heat oven to 350 degrees F. Coat an 8″ x 8″ square baking pan with cooking spray.
- In a large saucepan, melt the butter over low heat. Remove pan from heat. Stir in the cocoa powder with a wooden spoon until smooth. Beat in the sugar, eggs and vanilla. Add the flour and salt and stir until flour is fully incorporated.
- Spread batter evenly into prepared baking pan. Bake 25 to 30 minutes. Do not over-bake!
- Cool and cut into bars.
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Best recipe!