Low FODMAP Brownies Recipe 

This decadent Low FODMAP Brownies Recipe is made with melted butter, unsweetened cocoa powder, a gluten-free flour blend, and rich dark chocolate chips. The result is a fudgy, moist dessert with a shiny crackly top and deep chocolate flavor, minus the tummy troubles. This recipe makes a perfect safe treat for those with sensitive stomachs, yielding enough for 16 small servings.

Jump to Recipe

Low FODMAP Brownies Recipe Ingredients

Wet Ingredients:

• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1/4 cup (60 ml) lactose-free milk (or lactose-free whole milk drink)
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) white granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

Dry Ingredients:

• 1/2 cup (60 g) gluten-free all-purpose flour blend (choose a rice-based blend with xanthan gum; avoid high-FODMAP ingredients like inulin)
• 1/2 cup (50 g) unsweetened cocoa powder (natural or Dutch-processed)
• 1/4 teaspoon gluten-free baking powder
• 1/4 teaspoon fine salt

Mix-ins:

• 1/2 cup (about 80 g) dark chocolate chips (70% cacao)
• 1/3 cup (about 35 g) chopped walnuts or pecans (optional)
• 1 teaspoon instant coffee or espresso powder (optional, for deeper flavor)

How To Make Low FODMAP Brownies Recipe

1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square pan with a little butter or non-stick spray. For easy cleanup and removal, line the bottom with a piece of parchment paper.
2. Whisk the sugars and butter: In a medium mixing bowl, combine the melted butter, brown sugar, and white sugar. Whisk vigorously until the mixture looks thick and glossy.
3. Add the eggs: Crack the eggs into the bowl and add the vanilla extract. Whisk again until the batter is smooth and slightly lighter in color.
4. Combine dry ingredients: Sift or sprinkle the gluten-free flour, cocoa powder, baking powder, and salt directly over the wet mixture. Gently fold with a spatula until no dry pockets of flour remain. The batter will be quite thick at this stage.
5. Pour in the milk: Add the lactose-free milk to the bowl. Stir gently until the batter loosens slightly and becomes smooth and shiny.
6. Fold in mix-ins: Add the dark chocolate chips and, if using, the nuts and instant coffee powder. Mix just until they are evenly distributed throughout the batter.
7. Bake the brownies: Scrape the batter into the prepared pan and smooth the top into the corners. Bake on the middle rack for 20–25 minutes. The top should look set and shiny, and a toothpick inserted in the center should come out with moist crumbs (not wet batter).
8. Cool completely: Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan for at least 45–60 minutes. This ensures they set properly and slice cleanly.

Recipe Tips

• Enhance the Chocolate Flavor: Adding the optional instant coffee or espresso powder does not make the brownies taste like coffee. Instead, it deepens the richness of the cocoa, making the chocolate flavor more intense.
• Use the Right Flour: Always check the label on your gluten-free flour. Avoid blends containing chickpea flour, soy flour, or added fiber like chicory root (inulin), as these can be high in FODMAPs. A simple rice-based blend works best.
• Don’t Overbake: Brownies continue to cook slightly in the hot pan after you take them out of the oven. Removing them when the toothpick still has moist crumbs ensures a fudgy, rather than cakey, texture.
• Patience is Key: Gluten-free baked goods are often more fragile when hot. If you cut into these brownies while they are warm, they may fall apart. Letting them cool completely gives the structure time to firm up.

What To Serve Low FODMAP Brownies

These rich brownies are a delight on their own, but they also pair beautifully with simple toppings. For a classic dessert, serve a warm brownie with a scoop of lactose-free vanilla ice cream.

If you want to add some brightness, top them with fresh raspberries or strawberries. These fruits are generally low FODMAP in moderate servings and their acidity cuts through the richness of the chocolate. A dollop of lactose-free whipped cream is also a great finishing touch.

How To Store Low FODMAP Brownies Leftovers

• Refrigerate: Store the brownies in an airtight container in the refrigerator for up to 4 days. Cold brownies can be very fudgy and delicious!
• Freeze: Wrap individual squares in plastic wrap or foil, then place them in a freezer-safe bag. They will keep for up to 3 months. Thaw on the counter for an hour before eating.

Low FODMAP Brownies Recipe Nutrition Facts

• Calories: 140 kcal
• Total Fat: 8g
• Saturated Fat: 4.5g
• Cholesterol: 35mg
• Sodium: 50mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g

Frequently Asked Questions

• Can I use regular cow’s milk? If you do not have issues with lactose, yes, you can use regular milk. However, to keep the recipe strictly Low FODMAP for those with lactose intolerance, stick to lactose-free milk or a low-FODMAP plant milk like almond milk.
• Why is the serving size small? The recipe yields 16 small brownies to ensure the amount of dark chocolate and optional nuts per serving stays within safe low-FODMAP limits. Eating multiple brownies at once might increase the FODMAP load and trigger symptoms.
• Can I use a 9×13 pan? No, a 9×13 pan is too large for this amount of batter. The brownies would be extremely thin and would likely dry out. Stick to an 8×8 or 9×9 inch square pan for the best texture.

Try More Recipes:

• Low FODMAP Banana Nice Cream Recipe
• Low FODMAP Banana Cream Pudding Recipe 
• Low FODMAP Baked Apples Recipe