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A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
Melt the butter in a large saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids at the bottom turn golden-brown and smell nutty, about 6–8 minutes. Pour the browned butter into a large mixing bowl and let it cool for 5 minutes.
Whisk the granulated sugar and brown sugar into the warm browned butter until fully combined. Add the eggs one at a time, whisking vigorously after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened, about 1 minute of whisking.
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