So delicious you won’t even know they are gluten free or Low FODMAP. I haven’t stopped thinking about them since they came out of the oven!
Ingredients:
- 1 cup dark chocolate chips (dairy-free)
- 1 tablespoon coconut oil
- 2 eggs
- 1 cup coconut/brown sugar (coconut sugar is not low fodmap at this serving)
- 6 tablespoons butter (butter is lactose-free, but you can also use vegan butter)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup cocoa powder
- heaping 3/4 cup gluten-free flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
- 1 tsp baking powder
- 1 tsp salt
- 1 extra cup dark chocolate chips (to fold in)
- pinch of flakey salt
Instructions:
Preheat your oven to 350F and line a square baking dish with parchment paper, setting aside for later.
In a microwave safe bowl, add 1 cup of dairy-free dark chocolate chips and 1 tablespoon of coconut oil. Melt your chocolate in the microwave in increments of 30 seconds, stirring after each 30 second incriment (it took me 1 minute 30 seconds to melt the chocolate).
In a large bowl, add your melted butter (I melted mine in the microwave for 30 seconds) and sugar. Whisk your ingredients together to combine. Then add in your melted dark chocolate, 2 eggs, vanilla and almond extract and mix again.
Add your gluten-free baking flour to the same bowl, sifting it first. Then add your cocoa powder, salt, and baking powder. Mix you wet and dry ingredients together until they are combined. Once you have formed your batter, fold in an extra cup of dark chocolate chips.
Pour your batter into your parchment lined baking dish and top with a few more chocolate chips (for good measure) and some flakey salt. Bake your brownies for 30 minutes. Once they are done, let them cool for at least 5 minutes, cut them into 9 pieces and enjoy!
You may want to double this recipe because I made these 3 hours ago and there are only two brownies left. Yes, they are that good.
Cooking with Claud 