Low FODMAP Chocolate Fruit & Nut Brownie

Recipe ReDux is 6 years old this month so we are celebrating with, you guessed it, cake!!

Small Bite Desserts
In honor of our 6th birthday, we’re celebrating with cake…or another small bite dessert that fits your fancy. Show us your healthy small bite dessert creation.

As always my recipe is low FODMAP and can also be made dairy free. Its also simple to enough to make, that master 9 “mastered” it and is now the brownie making king. Which is good, because it’s so gooey and delicious that I had to make a second batch. Alas, the first batch got eaten before I could photograph it!

FODMAP notes:

• Many gluten free flours are low FODMAP, but you will still want to check that the one you use doesn’t contain besan flour (sometimes called chickpea or gram flour), coconut flour or soy flour. Although gluten free, these particular flours are high fodmap. I recommend the Well & Good FODMAP Friendly certified flour or the Bobs Red Mill 1:1 flour, as both of these are low FODMAP.
• Raisins are low FODMAP at a 30g serve according to FODMAP Friendly and 13g serve according to Monash. This recipe contains 75g of raisins in total, making it 6g of raisins per serve. This means that 2 serves will definitely be within low fodmap margins.

 
I really hope you enjoy this one as much as my family and I do.

Low FODMAP Walnut & Raison Choc Brownie
Serves: 12
​Prep time: 10 minutes
Cook time 20 minutes
Difficulty: easy
 
Ingredients:

• 100g good quality dark chocolate
• 100g butter (nuttelex for dairy free)
• 1 cup sugar
• 2 eggs
• ½ cup all purpose low FODMAP flour e.g. Well & Good FODMAP Friendly certified plain flour
• pinch of salt
• ½ tsp vanilla essence
• 75g chopped walnuts
• 75g raisins

Method:

1. Melt butter and chocolate in the microwave in 20 second bursts until smooth. Transfer to a large bowl and stir in sugar.
2. Beat in the eggs one at a time. Gently mix in flour, salt and vanilla essence. Fold through chopped walnuts and raisons.
3. Transfer to a 20 cm greased oven tray and bake at 175 degrees for 20-25 minutes until just barely set in the middle
4. Serve while warm with lactose free vanilla ice cream and chocolate sauce.