I must admit I had never eaten a blondie before. Yes, I know… but being a dark chocolate girl, I would always prefer to bake brownies instead. However, these Low Fodmap Chocolate Chunk Blondies are so good that I will have to revise my preference.
But what is a blondie? Well, it’s similar to a brownie minus the chocolate in the batter. Thanks to the brown sugar, it tastes more like caramel than anything else, and I guess that’s why I like it so much. Because I am still a chocoholic, I did add some chocolate chunks (and some walnuts) to the basic batter and boy do they taste good! They also add some interesting texture to these chewy blondies.
These blondies freeze well. I usually wrap them individually in foil and freeze them for up to 1 month, so I can enjoy one with my cup of tea or coffee whenever I feel like it.
Besides being low fodmap, these Low Fodmap Chocolate Chunk Blondies are also gluten-free and dairy-free and are sure to be a favorite in your house!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Chocolate Chunk Blondies
- 50 gms – ¼ cup white sugar
- 150 gms – ¾ cup light brown sugar
- 115 gms – 8 tbsp butter or low fodmap dairy-free spread
- 2 eggs
- 1 tsp vanilla extract
- 125 gms – 1 cup low fodmap gluten-free flour
- ¾ tsp baking soda
- ½ tsp xanthan gum if not included in your flour
- 1 pinch salt
- ½ cup coarsely chopped walnuts
- ½ cup dark chocolate chunks
Place the butter or spread and the 2 types sugar in the bowl of a mixer and beat well.
Add the eggs and vanilla, beat until fluffy (for about 5 minutes).
Add the low fodmap flour, baking soda, xanthan gum, and salt. Mix until well combined, scraping down the sides of the bowl as needed.
Add the walnuts and chocolate chunks and mix with a rubber spatula.
Transfer the batter into a 20x20 cm (8x8 inches) tin lined with baking paper.
Bake in a pre-heated oven at 160°C – 325°F for 20-25 minutes, until the edges are brown and the center is still slightly moist (it will continue to bake out of the oven).
Let cool for 2 hours then remove from the tin and cut into 16 squares.
These blondies freeze well. I usually wrap them individually in foil and freeze them for up to 1 month. When you want to eat them, just thaw and bring back to room temperature.
Jett Tritton says
This is nice recipe.