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
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 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.
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.
Our recipes are based on Monash University and FODMAP Friendly science.
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.