Low-FODMAP Red Velvet Brownies/Blondies were calling my name! I was recently whipping up a batch of my low-FODMAP Red Velvet Cupcakes and was imagining an easier way to enjoy these delicious, light and tangy chocolate treats.
My low-FODMAP creation is a bit of a cross between a brownie and a blondie. Can they be a ‘browndie”? A “blownie”? Hmmm.
These beautiful red squares are moist, deep with flavor and have a soft, chewy texture. I used real chocolate for that rich flavor, and vinegar to give the characteristic ‘tang’ of red velvet. Sooo good.
Although I am positive that I could modify my low-FODMAP Fudgy Brownies with some food coloring to be ‘red’, I wanted to come up with a scratch way to prepare low-FODMAP Red Velvet Brownies as well.
These low-FODMAP Red Velvet treats are gorgeous with white chocolate chips (25 g is one low-FODMAP serving), or semi-sweet chocolate chips. Enjoy them topped with your choice of low-FODMAP cream cheese frosting or opera cream/ermine frosting (dairy-free).
You may also love:
- low-FODMAP Key Lime Cheesecake Bars
- low-FODMAP Lemonies aka Lemon Brownies
- low-FODMAP 3 Layer Pumpkin Pie Cheesecake Bars
- low-FODMAP Cappuccino Swirl Layer Brownies
- low-FODMAP Strawberry Sheet Cake
- low-FODMAP Chocolate Chip Blondies
Check out over 400 more low-FODMAP recipes on the blog! IBS-friendly
Be healthy and happy,
Rachel Pauls, MD
P.S Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Bake 350 F
Serves 16
Equipment: 8 inch square baking pan
Prep time: 15 minutes
Bake time 25-30 mins
Ingredients
- 2/3 cup low-FODMAP gluten-free flour blend (I used Authentic Foods GF Classical Blend flour -this is my favorite flour for baking- check out my low-FODMAP Bake Off!)
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp xanthan gum, if not in your flour choice
- 4 ounces semisweet chocolate, dairy-free if necessary
- ¼ cup low-FODMAP milk (such as lactose-free or almond milk for dairy-free) mixed with 1 tablespoon apple cider vinegar to create ‘buttermilk’ (can also use distilled white vinegar)
- This may seem like a lot of vinegar, but it gives the red velvet the characteristic ‘tang’ you expect 🙂
- ½ cup (8 tablespoons) unsalted butter or low-FODMAP vegan margarine (such as Earth Balance, for dairy-free)
- ½ cup granulated white sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla
- 2 large eggs, room temperature
- 1-2 teaspoons red food coloring (titrate as needed to your product)
- I used the full 0.25 ounce vial of McCormicks brand
- Optional: ½ cup white chocolate chips, or dairy-free semisweet chips (about 40 grams)
- 25 g is one low-FODMAP serving due to lactose if using the white chocolate or semisweet chips with dairy
- Vegetable shortening for greasing
Frosting: Use this delicious LOW-FODMAP CREAM CHEESE FROSTING for my combination, or try low-FODMAP Opera Cream/ Ermine Frosting or low-FODMAP Buttercream for dairy-free options
Directions
- Preheat oven to 350 F, place rack in middle of oven
- Grease brownie pan with vegetable shortening and line with 2 long strips of aluminum foil or parchment (in order to lift out when done), coat these with vegetable shortening as well
- Combine low-FODMAP flour, salt, baking powder and xanthan gum in bowl, set aside
- Melt 4 ounces semisweet chocolate and butter (or vegan alternative) in double boiler gently so it doesn’t burn
- Remove from heat, whisk in sugars and vanilla
- Transfer chocolate mixture to a large mixing bowl
- Whisk in eggs, one at a time slowly to temper the eggs
- Continue to blend until completely smooth
- Add low-FODMAP ‘buttermilk’ and mix, scraping down sides as needed
- Add flour mixture and stir until just incorporated (you can mix this completely by hand, do not overmix)
- Add food coloring
- Stir in white chocolate chips or semisweet chips, if desired
- Pour batter into pan and bake in center of oven for 25-30 min
- As ovens vary, yours may need more or less time (check 5 minutes prior to end for doneness)
- Toothpick should be clean, top should be slightly firm to touch
- Place pan on wire rack and cool completely in pan (about 2 hours), then gently lift out with foil to cut and serve
- If you prefer a slightly gooey middle, then remove from pan after about 5-10 minutes
- Frost with my low-FODMAP cream cheese frosting or other desired frostings
Dress them up for your favorite occasions!
