Low FODMAP Classic Fudgy Brownies
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Learn more →Ingredients
16 servings
- ½ cup (1 stick) unsalted butter, cut into pieces
- 4 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ¼ cup dutch-process cocoa powder
Ingredient noteA serving of up to about 2 heaped teaspoons of dutch process cocoa powder is low in FODMAPs. This recipe contains only about 1 teaspoon of dutch process cocoa powder per serving, making it likely fine for most people. If you prefer to always avoid dutch process cocoa powder, please tap it and change its rating to Red.
- ½ tsp fine salt
- ½ cup semisweet chocolate chips
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
Combine the butter and chopped bittersweet chocolate in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth. Remove from the heat and let cool for 5 minutes.
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