Low FODMAP Dark Chocolate & Raspberry Brownie
Low FODMAP Dark Chocolate & Raspberry Brownie
This low FODMAP dark chocolate and raspberry brownie is a decadent treat for the holiday season. It is perfect to take to parties, serve with Christmas dinner, or store in the freezer for unexpected guests.
How To Make Self Raising Flour: Don't worry if you can't find self raising flour - you can make your own! Take 1 cup of gluten free all purpose flour and mix it with 1 & 1/2 teaspoons of baking powder and 1/2 a teaspoon of salt. Mix these ingredients together in a bowl before using in the recipe.
Ingredients
Make gluten freeDark Chocolate & Raspberry Brownie
dark chocolate
FODMAP
butter or dairy free spread
Dairy Free
gluten free self raising flour
FODMAP
Make sure the self raising flour is gluten free. We used one made from a mixture of rice flour, maize starch, tapioca starch, sugar, raising agents (450, 500), vegetable gum (Xanthan).
Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
guar gum (or xanthan gum) (or 1 tsp chia seeds mixed with 2 tsp boiling water)
FODMAP
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Learn moreMethod
- Heat oven to 180ºC (355ºF) bake function. Line a 20 x 30cm baking tin with baking paper.
- Heat a large saucepan over low heat. Add the dark chocolate, brown sugar and dairy free spread (olive oil spread or butter) to the saucepan. Make sure you stir the ingredients as they melt to ensure the chocolate doesn't stick and burn. Once smooth and well combined remove from the heat and whisk in the four eggs.
- In a separate bowl mix together the gluten free self raising flour, cocoa powder, and guar gum/xantham gum (if using chia seeds you need to mix them with hot water and then add to them to the wet ingredients and not the dry mixture). You might want to sieve the baking mix and cocoa if it is very lumpy.
- Then pour the dry ingredients into the melted chocolate mixture and stir until well combined. Then fold through half the raspberries.
- Scoop the mixture into the baking tin and spread evenly around the tin. Then scatter the remaining raspberries across the top.
- Place in the middle of the oven and cook for 30 minutes. Once removed from the oven, the top of the brownie should be spongy and shouldn't wobble too much. If the brownie is undercooked, place it back in the oven for a further 5 to 10 minutes. Cool before slicing. This brownie should last for up to three days in an air tight container, or you can freeze it and serve at a later date.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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