Low FODMAP Black & White Brownies
Every year my cousin has an Oscar party and these Low FODMAP Black & White Brownies were my 2019 contribution.
All of the food is themed so that there is a dish for every Best-Picture nomination. The 2019 Oscars presented a challenge because other than the fried chicken scene in Green Book, none of the movies offered much in the way of food within the movie.
The dishes then have to become “inspired-by”. Last year (2018) I had fun with my Shape of Water Hard-Boiled Eggs (check them out; they are pretty spectacular if I say so myself – and a low FODMAP recipe!)
What Is Black, White and Chocolate All Over?
This year I went with a black and white theme in honor of BlacKkKlansman. If you haven’t seen the movie, you should! I have been a Spike Lee fan from the get-go and I correctly predicted he would win for Best Adapted Screenplay – and in fact I won this year’s pool with 16 correct predictions.
I take my movie watching seriously. These Low FODMAP Black & White Brownies are a rich and fudgy brownie base containing Dutch-processed cocoa and bittersweet chocolate, with chunks of white chocolate. Watch your serving sizes!
All About Chocolate
I love chocolate and have prepared several articles for you. In preparation for understanding our approach for this recipe from a low FODMAP perspective, please read our:
And for other brownie and bar recipes, you might like to check out our Cream Cheese Brownies, Decadent Brownies, Cranberry White Chocolate Blondies, Browned Butter Maple Nut Bars, Espresso Bars and many, many more. All low FODMAP recipes, of course!
Low FODMAP Black & White Brownies
These Low FODMAP Black & White Brownies were my homage to the Oscar nominated movie, BlacKkKlansman. Rich and fudgy with dark and white chocolates - and cocoa!
Low FODMAP Serving Size Info: Makes 1, 13 x 9-inch (33 cm x 23 cm) cake; 24 pieces; serving size 1 piece
- 1 cup (145 g) low FODMAP gluten-free flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- ¼ cup (21 g) sifted Dutch-processed cocoa
- ¾ teaspoon salt
- ¾ cups (170 g; 1 ½ sticks) unsalted butter, melted
- ¾ cup (149 g) sugar
- ¾ cup (160 g) firmly packed light brown sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 5 ounces (140 g) bittersweet chocolate, around 65% cacao mass, melted
- 2 ounces (55 g) white chocolate, cut into chunks
Position rack in center of oven. Preheat to 350°F/180°C. Line the bottom of a 13 by 9-inch (33 cm by 23 cm) baking pan with parchment paper with the two short ends overhanging. Coat parchment paper with nonstick spray.
Whisk together the flour, cocoa and salt in a bowl to aerate and combine; set aside.
Beat the melted butter, sugar, brown sugar, eggs and vanilla in a large mixing bowl with an electric mixer until smooth, creamy and light in texture. The color will be light to medium beige. Beat in the melted bittersweet chocolate. Fold in the dry mixture until well incorporated.
Scrape batter into prepared pan and smooth the top with a small offset spatula. Scatter the white chocolate all over the surface and use your finger or a chopstick to poke some of it down into the batter, allowing about half of the white chocolate to remain on the surface.
Bake for about 18 to 22 minutes or just until a toothpick inserted into center comes out clean. Cool pan on rack for several hours. Use paper overhang to remove brownies from pan, place on cutting board, peel paper down and away and place brownies directly on cutting board. Cut into a 6 by 4 grid (24 brownies). Brownies are ready to eat and may be stored in an airtight container for up to 3 days (although they are best the day of and the day after).
If You Can Tolerate
- Fructans: If you have passed the fructan wheat challenge you could sub in unbleached all-purpose flour for the gluten free flour, in which case the brownies will no longer be gluten free. You can use the 1 cup volume measurement for the all-purpose flour.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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