The BEST Low-FODMAP Red Velvet Brownies / Blondies; Gluten-free, Dairy-free

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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).

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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!!

the low-fodmap IBS solution

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!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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