Our Low FODMAP Chocolate Peppermint Brownies are perfect for the chocolate and peppermint lover. And they are easier to make then how fancy they look!
Low FODMAP Serving Size Info: Makes 25 brownies; 1 brownie per serving; 25 servings
For the Brownies: Position rack in center of oven. Preheat oven to 350°F (180°C). Line an 8-inch square pan with parchment paper, extending on two sides, then coat the paper and pan with nonstick spray; set aside.
For the Peppermint Filling: Beat the butter, cream cheese and peppermint oil in a bowl with an electric mixer until smooth, then gradually beat in the confectioners’ sugar until very smooth and creamy, scraping down bowl as needed. Spread this filling in an even layer over the brownies, using a small offset spatula. It will look thin, but it is plenty! Promise! Chill in fridge while making glaze.
For the Ganache Glaze: Melt the butter and chocolate together in top of double boiler or in microwave-safe bowl; whisk until smooth and allow to cool briefly, but it should still be quite fluid. Pour over the peppermint filling and quickly and gently spread it evenly to completely cover the white filling. While it is still wet, scatter the crushed peppermint candy over the top. Chill the brownies until the ganache is just set, but not too firm. If it is too firm it will crack upon cutting. You want it just firm enough to cut, maybe 10 minutes.