Decadent Chocolate Brownies
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
Ingredients:
- 1/2 cup (73 g) plus 1 tablespoon low FODMAP all-purpose gluten free flour, such as Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
- 1 1/2 teaspoons baking powder, choose gluten-free if following a gluten-free diet
- 1/2 teaspoon salt
- 1 cup (2 sticks; 226 g) plus 1 tablespoon unsalted butter, at room temperature, cut into pieces
- 8 ounces (225 g) dark chocolate, finely chopped, preferably 50% to 60% cacao mass
- 3 ounces (85 g) unsweetened chocolate, finely chopped
- 1 cup (198 g) plus 2 tablespoons sugar
- 4 large eggs, at room temperature
- 1 tablespoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 6 ounces (170 g) dark chocolate morsels, standard sized or mini, divided
- 2/3 cup (75 g) lightly toasted pecan or walnut halves, finely chopped, optional
Preparation:
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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.
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Whisk flour, baking powder and salt together in a large bowl to aerate and combine; set aside.
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Melt butter, 8 ounces of chopped dark chocolate and unsweetened chocolate in a medium bowl over simmering water or in a microwaveable bowl. Stir until smooth and combined; cool to lukewarm.
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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.
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Scrape batter into prepared pan. If you want to make half of your brownies with nuts, scatter the nuts over half of the batter as shown. Use a small offset spatula to press them down into the batter a little bit. Sprinkle the reserved chips over the other half of the brownies, or over the entire top if not using nuts.
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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.
Notes:
Tips
- When you are cutting the brownies, try to make sure the border between the chips and nuts is clearly defined so that the brownies with no nuts truly have no nuts. That said, if someone is allergic we suggest explaining how the brownies were baked and let them decide whether to indulge.
- We like to freeze these brownies in large pieces, which we then cut into small squares after defrosting. Segment the brownies in the pan into 2 to 4 large pieces, place them on pieces of cardboard for support, double wrap in plastic wrap, then slip into a heavy zip-top bag. Freeze up to 1 month. Defrost in refrigerator overnight.
- As with most brownie recipes, do not over-bake. If you test with a toothpick and it comes out clean, you have baked them too long. The residual heat of the pan after it is removed from the oven continues to “bake” them somewhat. If you over-baked them by mistake, try to cool them as quickly as possible by plunging the bottom of the pan into a shallow bowl of ice water. If you still haven’t saved them, use them as the base of an ice cream sundae with lactose-free vanilla ice cream and either our Hot Fudge Sauce or Salted Caramel Sauce.