Low FODMAP Dark Chocolate and Raspberry Brownie

Ingredients

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Servings:

Dark Chocolate & Raspberry Brownie

250   dark chocolate*
250   dairy free spread (olive oil spread or butter)*
250   brown sugar (soft)
4   large egg
48   cocoa powder
140   gluten free self raising flour*
1.5   guar gum (or xanthan gum) (or 1 tsp chia seeds mixed with 2 tsp boiling water)*
200   raspberries (fresh or frozen)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • large saucepan
  • baking tin 20cm by 30cm (12 inch by 8 inch)

Dark Chocolate & Raspberry Brownie

PREP IN 25 MIN COOKS IN 40 MIN SERVES 15
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Christmas, Dessert, Vegetarian Options

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.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 359
Fat 22.6g
Saturates 6.8g
Protein 4.9g
Carbs 35.7g
Sugars 21.2g
Fibre 4.2g
Salt 0.2g
Iron 3.1mg
Calcium 55.6mg
Calories 359
Fat 22.6g
Saturates 6.8g
Protein 4.9g
Carbs 35.7g
Sugars 21.2g
Fibre 4.2g
Salt 0.2g
Iron 3.1mg
Calcium 55.6mg
Calories 359
Fat 22.6g
Saturates 6.8g
Protein 4.9g
Carbs 35.7g
Sugars 21.2g
Fibre 4.2g
Salt 0.2g
Iron 3.1mg
Calcium 55.6mg
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  1. Heat oven to 180ºC (355ºF) bake function. Line a 20 x 30cm baking tin with baking paper.
  2. 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.
  3. 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.
  4. Then pour the dry ingredients into the melted chocolate mixture and stir until well combined. Then fold through half the raspberries.
  5. Scoop the mixture into the baking tin and spread evenly around the tin. Then scatter the remaining raspberries across the top.
  6. 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.

Buying Tips

Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.

Guar gum or xanthan gum help gluten free baking to stick together and rise. They are often found in the gluten free section of the supermarket or in a health food store.

Make sure the self raising flour is gluten free. I 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.

Gluten Free Tips

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.