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
Scale
- 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
