OK so before you call me out, YES I am aware that I have several brownie recipes on the blog, but truly there's room for everyone in the space so bring it on, brownies! My new favorite low FODMAP brownie recipe is this recipe I adapted from Bon Appetit to be both a low FODMAP dessert and a Paleo friendly dessert which is like the holy grail of brownies if you ask me.
I’ve adapted this low FODMAP brownie recipe from the original recipe into a low FODMAP dessert perfect for those of you following a gluten free, grain free, low FODMAP diet!
This week I am registered for a Food Photography virtual summit, where I am learning so much about how to improve as a food photographer + gaining industry tips, tricks, and knowledge. Today the summit has a photo theme, and that theme is desserts, so I decided to whip up these brownies in order to participate. They’re pretty and delicious, so naturally they belong here!
If tahini isn't your thing, you can substitute your favorite nut butter instead or leave it out altogether, though that's my favorite part of this low FODMAP brownie recipe, personally. When I'm feeling like I just need a simple, chocolatey, classic low FODMAP brownie though, I will double this recipe, omit the tahini and maple syrup and enjoy the most fudge-y, decadent brownies you'll ever imagine! No lying, these babies are simply the best!
3 tbsp tapioca flour
2 tbsp unsweetened cocoa powder
6 oz dark chocolate, chopped
3 tbsp coconut oil
4 tbsp tahini, divided
2 large eggs
1/3 cup Swerve sugar replacement
1/4 cup coconut sugar or light brown sugar if tolerated
1 tsp kosher salt
1 tsp vanilla extract
1 tbsp maple syrup
Preheat oven to 350°. Line an 8×8″ baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3″ overhang on 2 sides.
Whisk tapioca flour and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.
Using an electric mixer on medium-high speed, beat eggs, swerve sugar, and coconut/brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in tapioca flour mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
Stir maple syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.
Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.
Brownies can be made 3 days ahead and stored at room temp wrapped in plastic wrap or in the fridge.