“I have not failed. I’ve just found 10,000 things that won’t work.” Thomas A. Edison
I don’t ask for much in my brownies. Only that they be free of wheat, eggs, dairy and xanthan gum. Oh, and also FODMAP-friendly. I guess you could throw rich and fudgy in there too. OK, that is actually quite a lot to ask for in a brownie! Let me tell you it was not easy coming up with this recipe. While I didn’t find as many as 10,000 brownie recipes that didn’t work, there were plenty. My husband sure didn’t complain about all the batches of brownies I made!
It was difficult to find inspiration for this recipe since most gluten-free, vegan brownies seem to have prunes, dates or even black beans in them. That is all well and good, but not at all low-FODMAP! So I had to start from scratch. I decided to use a combination of ingredients to replace the eggs and add moisture to keep them fudgy.
I finally settled on a combination of a chia egg and some sort of pureed fruit. Applesauce isn’t technically low-FODMAP, but there is only 1/4 cup in the whole recipe, so I find it quite tolerable, especially if I’m having just one little brownie. You could also use pumpkin puree or mashed banana. The applesauce and pumpkin have a more neutral flavor and you can’t even tell they are in the brownies, but the bananas do impart a slight banana flavor. I have to say that the brownies made with applesauce are my favorites.
Of course, this all depends on if you can tolerate chocolate. I have heard that some people with issues with FODMAPs have issues with chocolate. Hopefully you are like me and can tolerate chocolate just fine, because you really have to try these brownies!
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Fudge Brownies
Gluten-Free, Vegan, Dairy-Free, Egg-Free, Gum-Free, FODMAP-Friendly (limited quantities)
Ingredients
3/4 cup rice flour (white or brown)
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup virgin coconut oil, melted
1/4 cup pumpkin puree, applesauce or mashed banana
1 Chia Egg
1 teaspoon vanilla extract
1/4 cup Enjoy Life mini chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Line an 8″ x 8″ baking pan with parchment paper. Spray the exposed sides of the pan with coconut oil spray (or grease with coconut oil).
- In a large bowl, combine the rice flour, sugar, cocoa powder, salt and baking powder. Stir in the coconut oil, pumpkin, applesauce or banana, chia egg and vanilla. The batter will be thick, so keep mixing until all of the dry ingredients are fully incorporated. Stir in half of the chocolate chips.
- Spread batter evenly in prepared baking pan. Sprinkle remaining chocolate chips on top.
- Bake for 25 minutes. Cool before cutting into bars.
These look amazing!
These gf brownies look fanfreakingtastic! Will glutinous rice work here too? I still have some left and want to use it up…
I'm not sure if the glutenous rice flour would work. I've only used regular rice flour with these!
just put these in the oven! the batter itself was delicious! 🙂
Just made these and they are fantastic! Great recipe!
Glad you like them. Thanks for the review!
nice
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These are yummy! Could I double the recipe and bake in a 9×13 pan?
These are yummy! Do you think it would work to double the recipe and bake in a 9×13 pan?
This comment has been removed by the author.
These are yummy! Do you think it would work to double the recipe and bake in a 9×13 pan?
Looks great! I have a mix of gluten free flour, I hope it works!
What can I sub for the coconut oil? I have an allergy to it. Thanks!
I have not tried doubling the recipe, but I think it would work. Let me know if it does!
I haven't tried any oil other than coconut, so I can't say for sure. Perhaps a vegetable shortening? While not as healthy, it is solid at room temp like coconut oil and so may be a viable substitute.
I tried it with sunflower oil, it worked!<3
Great! Thanks for sharing!
I only had strawberries in my kitchen so I made a purée and used it instead of the banana (I can't have apples), I also used sunflower oil instead of the coconut, and a real egg. And it's amazing, really tasty! Thanks for your lovely recipes!
Did you taste the strawberry in the cake? Or was it neutral? 🙂
Super tasty, I doubled the pumpkin puree this time round and its pretty tasty!
Thank you so much for sharing this recipe, I've been 5 weeks on a super strict diet from the Dr's and this was a blessing needed a little something sweet. Also the Chia egg has been a great addition to my cooking.
Thanks for the comment! Glad you are enjoying the brownie and chia egg recipes!
These are FABULOUS! As a gluten-eating, omnivorous chocolate snob I was seriously impressed, even without the chocolate chips. Used a little bit of egg-white in place of the chia egg and will use pumpkin or tofu next time as a ripe banana was a little too sweet. Can’t wait to make these for gf vegan friends!
Happy to hear this recipe worked for you!