Low FODMAP Gluten Free Caramel Swirl Brownies
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 brownies
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 8 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ¾ cup gluten free flour blend
- ¼ cup unsweetened cocoa powder
- ½ tsp fine salt
For the caramel
- ½ cup granulated sugar
- 3 tbsp unsalted butter, cut into pieces
- ¼ cup heavy cream
Ingredient noteHeavy cream only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- ¼ tsp fine salt
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- 2
Make the caramel: spread the 1/2 cup granulated sugar in an even layer in a medium saucepan over medium heat. Cook without stirring until the edges begin to melt and turn amber, about 4–5 minutes, then gently swirl the pan to melt any remaining sugar crystals. Continue cooking until the caramel is a deep amber color and smells nutty, about 1–2 minutes more — watch closely, as it can burn quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!