Kelsey's Favourite Low FODMAP Chocolate Brownie

Low FODMAP Brownie with raspberries and chocolate chunks on a baking tray with green leaves in the background

This is Kelsey's favourite Low FODMAP Chocolate Brownie for a reason! It's rich, fudgy, gooey and irresistibly chocolatey. The perfect treat for when you’re craving something sweet but still want to keep your tummy happy. Made with simple pantry staples and ready in under an hour, it’s a fuss-free recipe that delivers on flavour and texture every time. Top with your favourite low FODMAP extras like berries, almonds, or a drizzle of melted chocolate.

Author: Kelsey Paterson, Monash FODMAP trained Dietitian

Prep time: 10 minutes 

Cook time: 30 - 40 minutes 

Serves 12

Ingredients:

  • 1 cup brown sugar
  • ½ cup white sugar
  • 1/3 cup rice bran oil 
  • 1 tsp vanilla 
  • 3 eggs
  • 3/4 cup self-raising gluten free flour
  • ½ cup cocoa powder

Method:

  1. Pre-heat oven to 160°C traditional bake. Grease and line a 20cm x 20cm baking tin with baking paper. 
  2. In a large bowl, combine brown sugar, white sugar, oil and vanilla. Whisk until well combined.
  3. Add the eggs, one at a time, whisking after each addition until smooth. 
  4. Sift in the flour and cocoa powder, then gently fold until just combined. Avoid over-mixing to keep the brownies fudgy. 
  5. Pour the batter into the preprepared tin and smooth the top. Add your favourite low FODMAP toppings such as raspberries, chocolate or sliced almonds. 
  6. Bake for 30-40 minutes. For a gooier brownie, remove from the oven when a little residue still clings to the knife.
  7. Cool completely before slicing into squares. Serve with lactose free yoghurt or lactose free vanilla bean ice-cream.