Low FODMAP Espresso Cream Cheese Brownies
Our Low FODMAP Espresso Cream Cheese Brownies are for coffee lovers! They begin with a dark chocolate brownie base, which is then crowned with an espresso flavored lactose-free cream cheese swirl. Powdered instant espresso gives a serious shot of deep, rich coffee flavor. I offer you a range of instant coffee amounts: if you are a fan of dark roast coffee, go for the larger amount.
Low FODMAP Serving Size Info: Makes 25 brownies; 25 servings; 1 brownie per serving
Ingredients:
Brownie:
- 4- ounces (115 g) unsweetened chocolate, finely chopped
- ½ cup (1 stick; 113 g) unsalted butter, at room temperature, cut into pieces
- 2/3 cup (96 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- ½ teaspoon baking powder; use gluten-free if following a gluten-free diet
- ½ teaspoon salt
- 1 ¼ cups (248 g) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder, such as King Arthur or Medaglia d’Oro
- 2 large eggs, at room temperature
Cream Cheese Swirl:
- 8- ounces (225 g) lactose-free cream cheese, such as Green Valley Creamery
- ¼ cup (50 g) sugar
- 1/2 teaspoon instant espresso powder, for a lighter coffee flavor. 1 teaspoon for a bold coffee flavor. I suggest using King Arthur or Medaglia d’Oro brands.
- 2 teaspoons vanilla extract
- 1 tablespoon low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
Preparation:
-
Position rack in middle of oven. Preheat oven to 325°F (165°C). Coat an 8-inch (20 cm) square pan with non-stick spray. Line with a strip of parchment paper to cover bottom and overhang on two sides. Spray the paper, too.
-
For the Brownies: Melt chocolate and butter together in top of double boiler or in microwave safe bowl.
-
Meanwhile, whisk together the flour, baking powder and salt in a small bowl to aerate and combine.
-
Whisk the sugar into the melted chocolate/butter mixture until blended. Whisk in the instant espresso powder and vanilla, then add eggs one at a time, whisking well after each addition. Fold in dry ingredients just until combined. Scrape almost all of the batter into the prepared pan, reserving about ½ cup (120 ml) - you can do this by eye. Spread the batter in the pan into an even layer using a small offset spatula.
-
For the Cream Cheese Swirl: Use a wooden spoon to gently combine the cream cheese, sugar and flour together in a small bowl. Dissolve the instant espresso powder in the vanilla and stir into the cream cheese mixture until it is thoroughly mixed in.
-
Alternately dollop the cream cheese mixture and the reserved brownie mixture by large spoonfuls here and there all over the brownie batter already in the pan. Draw a butter knife through both dolloped batters to create pretty swirls. Don’t over swirl or you will lose the dramatic effect.
-
Bake for about 30 to 35 minutes, or until bars are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center will show a few moist crumbs clinging. Cool on rack, then refrigerate briefly before cutting; they should be just slightly chilled for cleanest cutting. Cut into 25 bars (5 x 5 grid). Refrigerate in airtight container for up to 4 days.
Notes:
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
• Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
• Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
• Cocoa: Monash University has lab tested what they call “cocoa” and also “cacao” and they show different FODMAP content. The problem is that from the chocolate manufacturing industry’s perspective, there is no difference between cacao and cocoa powder. The FDA, The Food Standards for Australia and New Zealand, the ICCO (International Cocoa Organization) and the National Confectioners Association do not even recognize the term “cacao” to describe cocoa powder. We have an article, All About Cocoa, that we encourage you to read. It attempts to explain the discrepancies in the Monash lab testing.
• Dairy: The low FODMAP diet is not a dairy-free diet. It is however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
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.