Low FODMAP Blondies Recipe

This chewy Low FODMAP Blondies Recipe is made with melted butter, packed brown sugar, a gluten-free flour blend, dark chocolate chips, and chopped walnuts. This recipe creates a rich, golden dessert with a soft, fudgy center and crispy edges. It is a perfect gut-friendly treat for a dessert or afternoon snack, making enough for 16 small squares.

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Low FODMAP Blondies Recipe Ingredients

For the Blondie Base:

• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) white granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups (about 150 g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
• 1/4 teaspoon gluten-free baking powder
• 1/4 teaspoon gluten-free baking soda
• 1/2 teaspoon fine salt

For the Mix-ins:

• 1/3 cup (about 55 g) dark chocolate chips or chopped dark chocolate
• 1/3 cup (about 35 g) chopped walnuts (optional)

How To Make Low FODMAP Blondies Recipe

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square pan with a little butter or non-stick spray. For easier removal later, line the pan with a strip of parchment paper.
2. Combine the butter and sugars: In a medium mixing bowl, pour in the melted butter, brown sugar, and white sugar. Whisk these together vigorously until the mixture looks thick, shiny, and completely combined.
3. Add the wet ingredients: Crack the egg into the bowl and add the vanilla extract. Whisk again until the batter is smooth and slightly lighter in color.
4. Incorporate the dry ingredients: Sprinkle the gluten-free flour, baking powder, baking soda, and salt directly over the wet mixture. Gently fold everything together with a spatula or wooden spoon just until combined. The batter will be thick.
5. Fold in the mix-ins: Add the dark chocolate chips and walnuts (if using). Stir gently to distribute them evenly throughout the batter. Do not overmix.
6. Bake the blondies: Scrape the batter into your prepared pan and smooth the top with a spatula, pushing it into the corners. Bake on the middle rack for 20–25 minutes. The top should be light golden, and a toothpick inserted in the center should come out with moist crumbs, not wet batter.
7. Cool completely: Remove the pan from the oven and let it sit on a wire rack for at least 30–40 minutes. The blondies must cool completely to firm up; if you cut them while hot, they may crumble.
8. Slice and serve: Lift the blondies out using the parchment paper. Cut the slab into 16 small squares to keep the serving size low FODMAP compliant.

Recipe Tips

• Cool Before Cutting: Gluten-free baked goods are often more fragile when hot than wheat-based ones. Letting the blondies cool completely ensures they hold their shape and have that perfect chewy texture.
• Measure Flour Correctly: If possible, use a kitchen scale to weigh your gluten-free flour (150g). If using a cup, spoon the flour into the cup and level it off. Scooping directly can pack the flour, making the blondies dry.
• Watch the Chocolate: To keep this recipe low FODMAP, stick to the recommended amount of dark chocolate. Large servings of dark chocolate can trigger symptoms in some people.
• Don’t Overbake: For a fudgy texture, pull the blondies out when they still look slightly soft in the center. They will continue to set as they cool in the hot pan.

What To Serve Low FODMAP Blondies

These rich blondies are delicious on their own, but you can dress them up for a special occasion. Serve a warm square with a scoop of lactose-free vanilla ice cream for a classic dessert pairing.

They also go well with fresh strawberries or raspberries, which add a refreshing tartness that cuts through the sweetness. For a cozy afternoon snack, enjoy a blondie with a cup of hot tea or peppermint tea, which is naturally soothing for digestion.

How To Store Low FODMAP Blondies Leftovers

• Refrigerate: Place the cooled blondies in an airtight container. They will stay fresh in the refrigerator for up to 4 days.
• Freeze: Wrap individual squares in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before eating.

Low FODMAP Blondies Recipe Nutrition Facts

• Calories: 145 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 95mg
• Total Carbohydrate: 19g
• Dietary Fiber: 0.5g
• Sugars: 13g
• Protein: 1g

Frequently Asked Questions

• Can I use almond flour instead of a gluten-free blend? It is best to stick to a rice-based gluten-free flour blend for this recipe. Almond flour has a different texture and high amounts can be high FODMAP, which might upset sensitive stomachs.
• Why are my blondies crumbly? This usually happens if you slice them while they are still warm. Gluten-free flours need time to set and absorb moisture as they cool. Wait until they are fully room temperature before cutting.
• Can I make these dairy-free? Yes. You can substitute the butter with a dairy-free butter alternative or coconut oil (though coconut oil will change the flavor). Ensure your chocolate chips are also dairy-free.

Try More Recipes:

• Low FODMAP Berry Cobbler Recipe 
• Low FODMAP Banana Nice Cream Recipe
• Low FODMAP Banana Cream Pudding Recipe