Low FODMAP Vegan Espresso Brownies with Sea Salt

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Low FODMAP Vegan Espresso Brownies with Sea Salt

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Ingredients

16 servings

For the brownies

½ cup vegan butter
Blue Bonnet Plant Butter Earth Balance Soy Free Buttery Sticks Milkadamia Butter Salted Spread - 8 Oz
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1 cup vegan chocolate chips
¾ cup organic cane sugar
¼ cup packed light brown sugar
2 tbsp ground flaxseed
Ingredient note
Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/2 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
6 tbsp water
2 tsp vanilla extract
2 tsp instant espresso powder
¾ cup all-purpose flour
Ingredient note
A 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 unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt

For the espresso swirl

1 tsp instant espresso powder
1 tbsp hot water
2 tbsp powdered sugar

For finishing

½ tsp flaky sea salt

Instructions

1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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.

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