These brownies work within a low FODMAP diet if you pay attention to the servings size.
Low FODMAP Serving Size Info: Makes 40 brownies; serving size 1 brownie
Position rack in center of oven. Preheat oven to 350°F (180°C). Line a 13 by 9-inch (33 cm by 23 cm) baking pan with parchment paper or aluminum foil then coat with nonstick spray; set aside.
In a large bowl, gently whisk together the sugar, eggs, vanilla and coffee. Gently whisk the lukewarm chocolate mixture into the egg mixture then fold in the dry mixture just until a few floury streaks remain. Fold in about three-quarters of the chocolate chips.
Bake for about 20 to 30 minutes, rotating pan front to back once during baking, until a toothpick inserted in the middle comes out with moist crumbs clinging. Do not over bake. Cool on rack. Cut into an 8 by 5 grid (40 bars). These brownies are best eaten within 3 days. Store in airtight container at room temperature in single layers separated by parchment paper or foil. May be frozen up to 1 month, double wrapped in plastic and then foil.