Eosinophilic Esophagitis Friendly Fudgy Brownies
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.5(27)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the flax egg
- 2 tbsp ground flaxseed
- 5 tbsp water
For the brownies
- ½ cup (1 stick) unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 oz semi-sweet chocolate, roughly chopped
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp salt
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup semi-sweet chocolate chips (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!