The Easiest, Fudgiest Brownies Ever - with Gluten Free and Low FODMAP Swaps!
Holy Fudginess! These brownies are seriously the fudgiest and - sorry, I'm going there - moist brownies I've ever made and I needed to share them with you! They are so simple to make and, since I try to be efficient with my time and number of dishes used in the kitchen (okay, we will call it what it is - I'm a lazy girl in the kitchen and no way am I ever doing extra steps or doing extra dishes if it is not needed!) I whipped these brownies up in one bowl. Also, there is only 1 simple swap needed to make these suitable for a low FODMAP or gluten free diet (see modifications below), so everyone can enjoy these fudgy chocolate squares! I hope you love this recipe as much as we do in our house!
Ingredients (yields 16 brownies):
3/4 C all purpose flour* (see note below for gluten free and low FODMAP swap)
1/2 C unsweetened cocoa powder
1 C sugar
1/4 C brown sugar, packed
1/2 C salted butter (1 stick or 8 Tbsp)
2 large eggs, raw
1 1/2 Tbsp oil (I used avocado oil, but any oil works)
2 tsp vanilla extract
1/4 tsp salt
1/2 C chocolate chips*
Nonstick cooking spray
*To make these brownies suitable a for a low FODMAP diet:
Use a suitable gluten free flour blend (I like King Arthur GF Flour or Bob's Red Mill GF 1:1 Baking Flour) and suitable chocolate chips (I like Enjoy Life Dark Chocolate Morsels). To keep these suitable for the elimination phase of the low FODMAP diet, stick to 1 serving , as multiple servings will increase the amount of FODMAPs present due to cocoa content.
*To make these brownies suitable for a gluten free diet:
Use a suitable GF flour blend. I also recommend using certified GF products if all potential sources of cross contact need to be minimized, such as in the case of celiac disease.
**This recipe is nut free and peanut free as it is originally written, for those who need it, but make sure to use ingredients that are manufactured in an allergen-friendly facility and make necessary modifications for other allergens as needed.
Preheat oven to 350 degrees Fahrenheit.
Spray an 8x8 baking dish with nonstick cooking spray. Set aside.
Crack eggs in a large bowl and whisk together until scrambled and uniform in color.
Melt butter (I did this in the ultimate lazy-girl way in the microwave, heating it in 20 second intervals, stirring with spoon and heating again in 10-20 second intervals. For reference, I put mine in the microwave for a total of 50 seconds. You can also melt this in a saucepan over low-medium heat, stirring occasionally, for a few minutes. The butter should melted and hot, but not boiling or burning.)
Add butter to eggs. Add vanilla extract, oil and sugar (white and brown sugar) and whisk together for 1-2 minutes, until a creamy batter forms.
Add flour, cocoa powder and salt to the batter. Mix the batter together with a large spoon or rubber spatula until it is mostly combined, but do not overmix the batter. Then, add the chocolate chips and fold into the batter so the chocolate chips are evenly distributed and the batter is mixed with no flour or cocoa powder visible. If you overmix the batter, you may get drier, less fudgy brownies, so make sure the batter is just mixed to be well combined.
Transfer batter to baking dish and use rubber spatula to spread batter evenly.
Bake in oven for about 25-30 minutes, depending on your desired fudginess and how "done" you like your brownies. Individual oven times may vary. I like my brownies when baked for 25 minutes, so the center is just set. Allow brownies to cool for at least 10 minutes before cutting them, since they will continue to set once removed from the oven. I recommend cutting 4 rows of 4 brownies, yielding 16 brownies total. Enjoy!
*Store brownies in an airtight container or with plastic wrap or aluminum foil over the baking dish to keep them fresh. Brownies should stay fresh for about 3 days after baking.
Nutritional Analysis Per Servings (1 serving = 1 brownie, recipe yields 16 brownies)
Calories 196 calories, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 38 g, Carbohydrates 27 g, Fiber 2 g, Protein 2 g, Sodium 92 mg, Calcium 11 mg
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