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closeup of a stack of Low FODMAP Peppermint Brownies

Low FODMAP Chocolate Peppermint Brownies

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

Course: Dessert, Snack, Treat
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 25 Servings
Calories: 191 kcal
Author: Dédé Wilson

Ingredients:

Brownies:

  • ¼ cup (1/2 stick; 57 g) unsalted butter, cut into pieces
  • 2- ounces (55 g) unsweetened chocolate, finely chopped
  • 1 cup (198 g) sugar
  • 2 large eggs, at room temperature
  • ½ teaspoon vanilla extract
  • ½ cup (73 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • Pinch of salt
  • ½ cup (57 g) walnut halves, toasted and chopped

Peppermint Filling:

  • 2 tablespoons unsalted butter
  • 2- ounces (55 g) lactose-free cream cheese, such as Green Valley Creamery brand
  • 1/8 teaspoon peppermint oil
  • 2 cups (180 g) sifted confectioners’ sugar

Chocolate Glaze & Topping:

  • 6- ounces (170 g) semisweet chocolate, finely chopped
  • ¼ cup (1/2 stick; 57 g) unsalted butter, cut into pieces
  • 1 1/2- ounces (40 g) red and white peppermint candies, crushed

Preparation:

  1. 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.

  2. Meanwhile melt the butter and chocolate together in top of double boiler or in microwave-safe bowl. (We like to use a microwave-safe bowl large enough to make the brownies in that bowl to reduce clean up). Whisk in sugar and vanilla until well combined. Cool slightly if still very warm. Whisk in eggs one at a time until well mixed. Stir in flour, salt and nuts until combined. Scrape into prepared pan.
  3. Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Do not over-bake. Cool on rack until cool to the touch. Loosen the brownies from the pan, using the parchment overhang to assist, before you proceed. Run an icing spatula around the sides, if necessary. This will help with unmolding later.
  4. 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.

  5. 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.

  6. Unmold brownies from the pan, using the overhanging parchment to help. You will most likely have to run an icing spatula or knife around the edges as well. Lift up and out of the pan, place on counter and peel the paper down and away. Cut into a 5x5 grid into 25 bars. Brownies will keep in airtight container at room temperature for up to 3 days or refrigerated for about 5 days.

Notes:

Tips

  • For the peppermint candy you can use candy canes or any red and white, hard peppermint candy. (You can of course use other colors, too, if you like). After unwrapping, I like to place the candies in a heavy zip top bag and whack them with a mallet or roll them with a heavy rolling pin to crush.
  • For the neatest and cleanest looking cuts, use a large, thin-bladed knife and wipe it with a paper towel dampened with warm water between cuts.
Nutrition Facts
Low FODMAP Chocolate Peppermint Brownies
Amount Per Serving
Calories 191 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 57mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 4IU0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.