Low-FODMAP Peanut Butter Brownies (Blondies) with Chocolate Chips; Gluten-free, Dairy-free

Oh my. Low-FODMAP Peanut Butter Brownies/Blondies brimming with chocolate chips.  A match made in heaven.

These low-FODMAP Peanut Butter Brownies/Blondies are soft.  Rich.  Creamy.  Chewy. Ready in under an hour!

The perfect balance of sweet and salty,  these remind me of my low-FODMAP Peanut Chocolate Euphoria Happy Bar 🙂

I used semisweet chocolate chips for my low-FODMAP Peanut Butter Brownie/Blondies, but they are amazing with white chocolate chips, chopped peanuts, or peanut butter chips for extra flavor! (just check your product to ensure it contains low-FODMAP ingredients)

You may also love my:

• Low-FODMAP Happy Baking Fudgy Brownie Mix
• Low-FODMAP 3 Ingredient Peanut Butter Cookies
• Low-FODMAP Peanut Butter and Banana Baked Oatmeal Bars
• Low-FODMAP Salted Caramel Peanut Bar
• Low-FODMAP Chocolate Peanut Butter Crisp Balls
• Low-FODMAP 5 Minute and 5 Ingredient Peanut Butter Fudge with Chocolate

Or 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

Serves 16

Prep time: 10 min

Bake time: 30-40 min

Bake: 350 F

Equipment: 8 by 8 inch square pan

Modified from: mygluten-freekitchen.com

Ingredients

• 1 cup all-purpose low-FODMAP, gluten-free flour blend (I prefer to use a brand without added xanthan gum, like Authentic Foods GF Classical Blend- check out my low-FODMAP Bake Off!)
• 1/2 teaspoon xanthan gum (if your blend doesn’t have this added already)
• 1 teaspoon baking powder
• 1/4 teaspoon salt (omit or reduce amount if your peanut butter is salted)
• 1/3 cup unsalted butter or low-FODMAP vegan spread (such as Earth Balance), softened
• 1/2 cup creamy peanut butter (I use unsalted all-natural peanut butter, check yours to ensure no added high-FODMAP ingredients)
• 1 cup sugar
• 1/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips, dairy-free
  • I like the chocolate to be ‘there’ but not overwhelming.  If you like your brownies packed with chocolate then increase your amount to 1 cup
• Baking spray shortening, butter or low-FODMAP Magical Cake Pan Release Paste for greasing pan

Directions

• Preheat oven to 350 F and grease your 8 by 8 inch pan with baking spray, shortening, butter or low-FODMAP Magical Cake Pan Release Paste, lime with parchment paper or aluminum foil with a 1 inch overhang to act as a lever
• In a small bowl, whisk together low-FODMAP flour, xanthan gum, baking powder and salt. Set aside for later
• In the bowl of your electric mixer fitted with the flat paddle, beat butter or vegan spread and peanut butter until smooth on medium-high speed
• Turn mixer to medium and slowly add sugar and brown sugar, beating well and intermittently scraping down side and bottom of bowl.  Once all is added, turn speed to high until sugar is well incorporated, about 1 minute
• Add eggs, then vanilla, and beat well
• Slowly add the flour mixture and beat until well mixed, scraping bowl as needed
• Stir in the chocolate chips by hand
• Spread into your prepared pan
• Bake at 350° for 30-40 minutes, until the surface is set in the middle and the top is lightly golden
  • As ovens vary, yours may need more or less time
  • Mine took 38 minutes, and I prefer them slightly more done on the edges
• Let cool in the pan completely before serving
• Store at room temperature in a sealed container for about 3 days