These Low FODMAP Chocolate Chunk Kahlua Buttercream Bars first appeared in one of my books, A Baker’s Field Guide to Chocolate Chip Cookies. They have always been a crowd fave and needed a FODMAP IT!™ makeover. They start with a brown sugar batter filled with chocolate chunks and flavored with instant espresso powder.
After they come out of the oven, they are brushed with our version of Low FODMAP Coffee Liqueur (just like real Kahlua, only low FODMAP). Then, a rich, creamy buttercream, also flavored with espresso and coffee liqueur tops them off.
Yes, it is, and we have several articles for you, addressing Dark Chocolate, Milk Chocolate and White Chocolate individually, to help you learn about their FODMAP content.
In this recipe we are concerned with dark chocolate. Monash gives dark chocolate a low FODMAP serving size of 30 g.
It can be. Please know your own relationship with coffee before indulging in this rich dessert.
We have an article for you that takes you through what you need to know about Coffee, IBS and FODMAPs.
Similar to the coffee mentioned above, while not a FODMAP issue, fat can be a gut irritant for some. These Low FODMAP Chocolate Chunk Kahlua Buttercream Bars are rich. Please stick with the serving sizes, at least to start.
You could, but I would still suggest baking in two 8-inch (20 cm) pans. When this batter is spread into a larger pan they do not bake as evenly.
I LOVE this pan. When I am baking in an 8-inch (20 cm) or 9-inch (23 cm) pan, making brownies or bars, I like straight sides. The resulting cut bars look better; more tailored and professional looking. This 8-inch (20 cm) Parish pan has followed me from a few commercial bakeries and is still going strong. Worth the price. Very well made.
Please note that the Low FODMAP Coffee Liqueur must be made first.
How To Make Low FODMAP Chocolate Chunk Kahlua Buttercream Bars
For the Bars: Preheat oven to 350°F (180°C). Coat an 8-inch (20 cm) square pan with nonstick spray. Line pan with parchment paper, overhanging two sides and spray parchment.
Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside. Have your chocolate chopped and ready to go.
Whisk together the melted butter, brown sugar, espresso powder and vanilla.
Then whisk in the egg, blending well.
Stir in flour mixture, mixing just until blended.
Make sure mixture is cool, then stir in chocolate chunks.
Spread evenly into prepared pan.
Bake for about 30 minutes or until bars are light golden brown, are slightly puffed and the edges have begun to come away from the pan sides. A toothpick inserted in the center will come out with a few moist crumbs clinging. Immediately brush with 1 tablespoon Low FODMAP Coffee Liqueur.
Place pan on rack until cool.
For the Frosting: Place all frosting ingredients in bowl and beat with electric mixer on low-medium speed until it starts to become creamy.
Increase speed to high and beat until light, creamy and smooth. Spread frosting evenly over cooled brownies.
Cut into 20 bars (5 by 4 grid). Store for up to 4 days at room temperature in airtight container in single layer.
More Chocolaty Bars
If you love this recipe, be sure to check out these, too.
- 11 Brownies, Bars and Blondies for Gift Giving! Mix and Match! Gluten Free & Low FODMAP
- Low FODMAP Mocha Chocolate Chunk Bars with Whiskey Salted Caramel
- FODMAP IT!™ Espresso Bars
- Low FODMAP Coconut Chocolate “Cookie Dough” Blondies
- Low FODMAP Chocolate Chunk Nut Blondies
- Low FODMAP One-Bowl Brownies
- FODMAP IT!™ PB & J Cream Cheese Brownies
- Toasted Almond Coconut Fudge Brownies
- And so many more!
And as a baker – definitely take a look at our article, 10 Essential Low FODMAP Baking Ingredients.
Low FODMAP Chocolate Chunk Kahlua Buttercream Bars
These Low FODMAP Chocolate Chunk Kahlua Buttercream Bars first appeared in one of my books, A Baker’s Field Guide to Chocolate Chip Cookies. They have always been a crowd fave and needed a FODMAP IT! makeover. They start with a brown sugar dough filled with chocolate chunks and flavored with instant espresso powder. After they come out of the oven, they are brushed with our version of Low FODMAP Coffee Liqueur. Then, a rich, creamy frosting, also flavored with espresso and coffee liqueur tops them off.
Low FODMAP Serving Size Info: Makes 20 bars; 20 servings; serving size 1 bar
Ingredients:
Bar:
- ¾ cup (109 g plus 2 tablespoons) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- Heaping ½ teaspoon baking powder; use gluten-free if following a gluten-free diet
- ¼ teaspoon salt
- ½ cup (113 g; 1 stick) unsalted butter, melted
- 1 cup (213 g) firmly packed light brown sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 6- ounces (170 g) semisweet chocolate chunks (about ½-inch in size)
- 1 tablespoon Low FODMAP Coffee Liqueur
Frosting:
- 6 tablespoons (85 g; ¾ stick) unsalted butter, at room temperature,
- 1 ¾ cups (158 g plus 2 tablespoons) confectioners’ sugar
- 1 tablespoon plus 1 teaspoon lactose-free whole milk
- 1 tablespoon plus 2 teaspoons Low FODMAP Coffee Liqueur
- 1 ½ teaspoons instant espresso powder
Preparation:
-
For the Bars: Preheat oven to 350°F (180°C). Coat an 8-inch (20 cm) square pan with nonstick spray. Line pan with parchment paper, overhanging two sides and spray parchment.
-
Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
-
Whisk together the melted butter, brown sugar, espresso powder and vanilla. Then whisk in the egg, blending well. Stir in flour mixture, mixing just until blended. Make sure mixture is cool, then stir in chocolate chunks. Spread evenly into prepared pan.
-
Bake for about 30 minutes or until bars are light golden brown, are slightly puffed and the edges have begun to come away from the pan sides. A toothpick inserted in the center will come out with a few moist crumbs clinging. Immediately brush with 1 tablespoon Low FODMAP Coffee Liqueur. Place pan on rack until cool.
-
For the Frosting: Place all frosting ingredients in bowl and beat with electric mixer on low-medium speed until it starts to become creamy. Increase speed to high and beat until light, creamy and smooth. Spread frosting evenly over cooled brownies. Cut into 20 bars (5 by 4 grid). Store for up to 4 days at room temperature in airtight container in single layer.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
- Vodka: Both Monash University and FODMAP Friendly have lab tested vodka. Monash University reports that it is low FODMAP Green Light at a 30 ml serving size. FODMAP Friendly gives it a “Pass” at 1 shot or 30 ml.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
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.
