I am a big fan of brownies. Crackly top, gooey and rich, deep and fudgy. My ‘Ooey Goey Brownie Recipe’ makes for amazing texture and brownie flavor.
When we were selling our ‘Happy Baking Fudgy Brownies’, they were a top seller for good reason. Now that our food line has been temporarily paused, I cannot just reach in the cupboard to mix up a box for my kids.
Here is an amazing, super easy, FLOURLESS BROWNIE recipe to fill my void!
Gluten-free, using only a little starch as well as cocoa powder, the chocolate flavor of these rich squares really shines. There are only 7 ingredients, but sometimes I dash some espresso powder in there, to really bring out the depth of chocolate.
The texture is a little denser, and a little ‘fudgier’, but they are a favorite brownie choice if you love those features.
Dr. Rachel’s Notes: For these brownies, as well as other chocolate desserts, the quality of chocolate you use will make a big difference. Solid chocolate typically has less cocoa butter and fillers, compared to chocolate chips, and will provide a better result. Higher quality chocolate (like Ghirardelli) also will improve your flavor.
These brownies come together in a few minutes and are baked up in less than half an hour. Perfect for any weekend, holiday and suitable for PASSOVER!
Add nuts, glaze, or decorations if you like. I have chocolate, peanut butter, and salted caramel frostings to pick from.
A few words about sugar and the low-FODMAP diet:
- The low-FODMAP diet is NOT a sugar-free, or even sugar-restricted diet. Many types of sugar or syrups are low in FODMAPs
- That being said, sugar is a gut irritant, and it may trigger IBS differently in each person. Eat sweets according to your personal tolerance
Check out more dessert options with my Best Low-FODMAP Desserts, Sweets & Treats.
You may also love:
- Low-FODMAP & Gluten-free Microwave Fudge Brownie
- Low-FODMAP Molten Chocolate Lava Cake; Gluten-free
- Low-FODMAP & Gluten-free Hot Fudge Pudding Cake
- Deluxe Low-FODMAP Chocolate Layer Cake or Cupcakes Recipe; Gluten-free, Dairy-free
- Luxurious Low-FODMAP Flourless Chocolate Cake with Low-FODMAP Berry Sauce/Coulis and Low-FODMAP Vanilla Bean Coconut Whipped Cream; Gluten-free
Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP & Gluten-Free ’Flourless’ Fudge Brownies
Fudgy, deep, full of chocolate flavor. Low-FODMAP & Gluten-free Flourless Fudge Brownies are an amazing recipe, suitable for Passover!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 tablespoons unsalted butter, room temperature*
- 1 cup (170g) finely chopped semisweet chocolate, plus additional for sprinkling *
- 3/4 cup granulated sugar (adjust as desired)
- 2 large eggs, room temperature
- 2 tablespoons (15g) cocoa powder
- 3 tablespoons potato starch, corn starch, or tapioca starch
- 1 teaspoon vanilla
- 1/2 teaspoon espresso powder (optional)
- Baking spray
Instructions
- Preheat the oven to 350F, and line an 8 x 8 pan with parchment paper or tin foil, with a 1-inch overhang. Spray with baking spray
- In a microwave-safe large bowl (or double boiler), melt your butter with your finely chopped chocolate, ensuring it doesn’t burn. Whisk smooth
- Add the granulated sugar to the chocolate mixture and stir to combine
- Slowly add each egg, and whisk together, then sift in the cocoa powder and potato (or other) starch
- Whisk well until the mixture is not grainy, and is smooth
- Add vanilla, and espresso powder, if using
- Spread this batter into your prepared pan and bake for 25 minutes, or until set and a tester in the center just comes out clean. Do not over bake (if you like your brownies more dry, then extend the baking time to be 30-32 minutes)
- Optional: After 15 minutes, open oven door and briskly throw chopped chocolate (about 30g) over the surface of the brownies, then replace in oven for another 10 minutes or so
- Remove from the oven and allow to cool in the pan completely for 1-2 hours
- Once cool, remove and slice
- Leftovers may be stored in the fridge for 5 days, or frozen
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting.
- Butter is naturally low in FODMAPs
- The better quality your chocolate, the better these taste. I recommend high quality solid chocolate rather than chocolate chips
- Semisweet chocolate is low-FODMAP in 40g servings
- Cocoa is low-FODMAP up to 20g per serving per FODMAP Friendly
- I used potato starch for my preparation of these
