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PB & J Cream Cheese brownies with bite out

FODMAP IT!™ PB & J Cream Cheese Brownies

These FODMAP IT!™ PB & J Cream Cheese Brownies are very rich so be sure to follow the serving size recommendations.

Low FODMAP Serving Size Info: Makes 25 brownies; serving size 1 brownie

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Makes: 25 brownies
Calories: 175 kcal
Author: Dédé Wilson

Ingredients:

Brownies:

  • 3 ounces (85 g) unsweetened chocolate, finely chopped
  • 1/2 cup (1 stick; 113 g) unsalted butter, at room temperature, cut into pieces
  • 2/3 cup (96 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1/2 teaspoon salt
  • 1 cup (198 g) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature

PB & J Cream Cheese Swirl:

  • 1/3 cup (90 g) peanut butter, preferably no-stir style, such as Jif Natural Creamy
  • 2 tablespoons sugar
  • 1 tablespoon gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 8 ounces (225 g) lactose-free cream cheese, such as Green Valley Organics
  • 3 tablespoons strawberry jam, such as Smucker's Natural

Preparation:

  1. 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.
  2. For the Brownies: Melt chocolate and butter together in top of double boiler or in microwave safe bowl.
  3. Meanwhile, whisk together the flour, baking powder and salt in a small bowl to aerate and combine.
  4. Whisk the sugar into the melted chocolate/butter mixture until blended. Whisk in 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 1/2 cup (120 ml) - you can do this by eye. Spread the batter in the pan into an even layer using a small offset spatula.
  5. For the PB & J Cream Cheese Swirl: Use a wooden spoon to vigorously combine the peanut butter, sugar and flour together in a small bowl. Gently beat in the cream cheese until smooth.
  6. 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. Now dollop the strawberry jam here and there. Draw a butter knife through both dolloped batters and the jam to create pretty swirls. Don’t over swirl or you will loose the dramatic effect.
  7. 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:

If You Can Tolerate

  • Fructans: If you have passed the wheat fructan Challenge, feel free to use regular all-purpose flour. Use the weight amounts for best equivalents.

 

 

Nutrition Facts
FODMAP IT!™ PB & J Cream Cheese Brownies
Amount Per Serving
Calories 175 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 17mg6%
Sodium 75mg3%
Potassium 55mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 65IU1%
Calcium 13mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.