Makes 16 brownies; servings size 1 brownie
Fody's Low FODMAP Chocolate Almond Brownies
Description of Low FODMAP Chocolate Almond Brownies
These gluten-free low FODMAP brownies are based on almond flour, making them perfect for when you want a flour-free dessert, such as at Passover. But truly they are incredibly fudgy and delicious and will satisfy any chocolate craving at any time, year-round!
When shopping for almond flour, you will have choices. Some almond flour is very finely milled and made from blanched almonds. Other almond flour is coarser and is made from whole almonds, in which case you will be able to see tiny flecks of the brown almond skin. (There are other types of almond flour, but let’s focus on these for now). The finer almond flour will weigh more per volume measurement and is lighter in color. The coarser, whole almond flour, sometimes called almond meal, will add those colored flecks of skin to lighter colored batters and also, depending on the rest of the recipe, create a slightly drier end-result. For these brownies I used the coarser, whole almond meal and liked the outcome very much. Both almond flours are great to bake with; just know what a recipe calls for and shop appropriately.
Watch your FODMAP serving sizes and you should be OK with the FODMAP load. Of course these are rich and we recommend them as a treat, not an everyday indulgence - and always follow your own tolerances!
Low FODMAP Chocolate Almond Brownies Ingredients
- 1 cup (76 g) plus 2 tablespoons coarse almond flour made from whole almonds
- ½ teaspoon salt
- ½ cup (1 stick; 113 g) unsalted butter, cut into pieces
- 6-ounces (170 g) bittersweet chocolate, preferably around 60% to 64% cacao mass, finely chopped
- 1 cup (198 g) sugar
- ¼ cup (21 g) sifted Dutch processed cocoa
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
Directions for Low FODMAP Brownies
Position rack in center of oven. Preheat oven to 350°F/180C. Line an 8-inch (20 cm) square pan with parchment paper, then coat paper with nonstick spray; set aside.
Whisk the almond flour and salt together to aerate and combine; set aside.
Meanwhile melt the butter and chocolate together in top of double boiler or in a large microwave-safe bowl. (Transfer to a mixing bowl if melted in top of double boiler). Whisk in the sugar and cocoa, then the vanilla until well combined. Cool slightly if still very warm. Whisk in eggs one at a time until combined. Stir in almond flour. Scrape batter into prepared pan.
Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pan on rack for at least 20 minutes; remove parchment paper and place directly on rack to cool completely. Cut into 16 bars. Brownies will keep in airtight container at room temperature for up to 3 days or refrigerated for about a week.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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