225g of lactose free dark chocolate, 70% cocoa solids

225g of lactose free butter

2 teaspoons of vanilla extract

200g of caster sugar

3 eggs, beaten

100g of ground rice

50g of ground almonds

200g of lactose free chocolate chips

For the chocolate sauce

250ml/9fl oz lactose free double cream

100g/3½oz lactose free milk chocolate, chopped

For the whipped mint cream

250ml/9fl oz lactose free double cream

1 tbsp caster sugar (or to taste)

2 tbsp mint, shredded


Preheat the oven to 170 degrees celsius (340 fahrenheit) and line a 24cm square baking tin with baking paper. Melt the lactose free chocolate and butter gently over a low heat in a saucepan and set aside to cool a little.

Add the beaten eggs to the melted chocolate mixture, along with the ground almonds, ground rice, sugar and chocolate chips and mix to combine. Pour the mixture into the prepared baking tin and bake for 25 to 30 minutes.

For the chocolate sauce, heat the  lactose free cream gently in a pan. Place the  lactose free milk chocolate in a large bowl and pour the hot cream over, whisking to combine.

For the mint cream, whip the lactose free double cream and icing sugar together in a large bowl until soft peaks form when the whisk is removed. Fold in the shredded mint.

When the brownie is completely cool, cut into squares and place in serving bowls. Drizzle with the chocolate sauce and top with a spoonful of whipped mint cream.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Chocolate brownie, chocolate sauce & mint cream