Low Fodmap Cocoa Brownies
low fodmap brownies are quick and easy but so chocolaty.
Ingredients
- 8 Tbsp Butter (To reduce the fat grams you may use 1/4 cup butter and either 1/4 cup Greek yogurt or 1/4 cup applesauce)
- 1/2 cup white sugar
- 1/2 cup brown sugar, firmly packed
- 1/2 cup cocoa I like Hershey's Cocoa, 100% Cacao
- 1/4 tsp salt or 1/8 tsp if using salted butter
- 1 tsp pure vanilla extract
- 2 large eggs
- 1/2 cup all purpose flour or KA Measure for Measure GF flour
- 1/4 tsp baking powder (optional) Fudgier without it
- 2/3 cup broken pecans optional
- 1/2 cup GF choc. chips. mini choc. chips or or choc chunks optional
Instructions
- DIRECTIONS;
- Preheat your oven to 350 ° (or 325 degrees if using a dark non-stick pan) and grease and flour an 8" square pan.
- In a two quart saucepan, melt the butter. Keeping the mixture on low heat, with a wooden spoon, stir in the sugar, cocoa and salt.
- Keep stirring over very low heat until all is incorporated and the mixture seems like a thick batter.
- Take it off the heat. Quickly stir in one at a time, the 2 eggs, so that the eggs have no time to cook in the mixture, (and the yogurt or applesauce, if using). Add the vanilla. With a wooden spoon or a spatula, stir the mixture forty strokes or until it becomes shiny and smooth.
- Remove pan from the stove and whisk or stir in the flour, making sure all the flour is mixed in from the bottom and from the sides. Use a rubber spatula to scrape the bottom and sides so that the flour is totally incorporated.
- Then, stir in the nuts and choc. chips or chunks, if using any of them. (or stir in the nuts, but sprinkle the chips on top after pouring in the batter and then gently stir the chips into the batter without going too deep into the pan.)
- Spoon the batter into the prepared pan and spread it from corner to corner so that the batter is evenly divided. Bake it in a 350 degree (or 325° for a dark non-stick pan) oven for 25 to 30 minutes or until a toothpick comes out clean.
- A toothpick inserted in the center of the pan should have some fudgy crumbs, but all around the sides, the toothpick should come out clean. When they are finished baking, place the pan on a cooling rack. Cool for 15 minutes before cutting them.
- After they are cool I usually cut them into bars and freeze them until I want to serve them. I have been known to test them occasionally right from the freezer, so I know they are delicious even frozen.