Is anyone else absolutely loving the Bake-Off this year? Not only am I super excited to just have something new on TV and not just reruns of every show that has ever been made, but I find it amazing and a lot more relatable now that Peter is making a lot of his baking gluten free.
Anyway, I don’t know if this happens to anyone else but throughout Bake-Off season, I’m completely obsessed with baking and it’s pretty much all I do! Especially at the weekend!! My latest weekend baking experiments produced this amazingly delicious recipe for Low FODMAP and gluten free Raspberry Ripple Chocolate Brownies.
I’ve always loved the raspberry and chocolate flavour combination so I decided to try and adapt one of my brownie recipes to feature some raspberry! I didn’t have any fresh raspberries and it was absolutely chucking it down so I didn’t fancy a shopping trip so I decided to give raspberry jam a go instead. And I’m so glad that I did! These are so was to make and taste absolutely delicious too for seriously minimal effort. Plus, who doesn’t just have raspberry jam lurking in the back of the fridge! This is definitely a recipe for when you can’t be bothered going to the shops!
It’s a super easy recipe to follow and can be made really quickly. And what is better than delicious tasting brownies – delicious tasting brownies that you can make spur of the moment and be eating in less than an hour!!
Low FODMAP and Gluten Free Raspberry Ripple Dark Chocolate Brownies
Makes about 9 – 12 brownies (depending on how greedy you’re feeling!)
You’ll need:
- 1 bar (100g) of dark lactose free chocolate
- 125 g butter
- 70 g sugar
- 2 eggs
- 15 g cocoa powder
- 75 g gluten free plain flour
- ¼ tsp gluten free baking powder
- ¼ tsp xanthum gum (optional but helps to bind together)
- 2 tbsp low FODMAP raspberry jam
Method:
- Preheat the oven to 175*c. Grease and line a square baking tray.
- Melt together dark chocolate and butter in a saucepan over a low heat. Stir the mixture occasionally to ensure ingredients are combined. Allow to cool for 2 minutes.
- While melting the chocolate and butter, combine all other ingredients in a large bowl either by hand or gently using an electric mixer (be carful not to over mix).
- Add the melted chocolate and butter mixture to the other ingredients and mix thoroughly.
- Pour the brownie mixture into your pre-lined dish.
- Measure out 2 tbsp of raspberry jam into a separate bowl. Using a teaspoon, dollop on raspberry jam evenly across the top of the brownie batter. Using a skewer or the end of a knife, gently swirl the jam through the brownie mixture to create your raspberry ripple effect. Be careful to mix in completely or you will merely end up with raspberry flavoured chocolate brownies instead of a delicious raspberry ripple brownie.
- Put into the oven and bake for about 20 minutes.
- Enjoy and try not to eat them all at once!
Thanks for trying my latest Low FODMAP recipe for Raspberry Ripple Dark Chocolate Brownies. I really hope you enjoyed making them almost as much as you’ll enjoy eating them. Don’t forget to tag me in your posts if you give this recipe a go using the @learningtolovelowfodmap hashtag on Instagram.
Hope you enjoy the rest of your week,
Amy x
Learning to Love Low FODMAP 