These low-FODMAP brownie bites are quick and easy to bake using a gluten-free cake mix. Made with no butter or eggs, they instead have healthy fats from flaxseed and avocado.
In the way of many great recipes, this little chocolate treat started out as something else entirely. I had a gluten-free chocolate cake mix on hand (it was on sale at *cough cough* Walmart), and I was was going to try my hand at gluten-free chocolate muffin, modifying a recipe from a Cake Mix Magic cookbook I got at the thrift store years ago.
And already I’ve revealed that I shop at thrift stores and the discount rack at Walmart. I’m imagining that either makes you love me or hate me. But, hey, the low-FODMAP diet is expensive, and Walmart is making an effort to supply more gluten-free and healthier, less-processed products. I don’t make a habit of going there regularly, but I stopped by with my mom after an outing to grab some groceries for lunch.
I made the muffins, but they didn’t come out quite as muffin-y as I expected. They didn’t rise much, but they did turn out rich, thick and fudgy in texture…almost like a–you guessed it–brownie.
The kind with big chocolate chunks in it. Is that the best kind of brownie, or what?
The shape was a little concave, suggesting they needed a pretty decoration on top. It was St. Patrick’s day, and since all food is supposed to be miraculously green on St. Patrick’s day here in the U.S. (as well as t-shirts, hats, carnations, the water in city fountains, etc.), I tried my hand at some avocado frosting.
Avocado frosting is a little odd if you’ve never had it before. It has a distinct flavor, quite fruity, like a papaya. Do try it; it’s yummy–it’s just going to have flavor you won’t quite recognize. You could also leave these unfrosted–they’ll taste like any good old brownies–or replace the avocado frosting with a basic buttercream, chocolate, or cream cheese frosting. Or whipped cream, chocolate shavings, strawberries, caramel…whatever sounds good.
- 1/4 cup flaxseed meal (ground flaxseed)
- 1 1/4 cup water
- 1 gluten-free chocolate cake mix (15 oz.)
- 2 5-ounce (or so) containers of plain, nonfat Greek yogurt
- 1/3 cup canola oil
- 1 12-ounce package chocolate chips
- 1 large avocado
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
- Preheat the oven to 350 degrees.
- In a small bowl, mix together the flaxseed meal and water. Let sit for five minutes. Meanwhile, in a large bowl, stir together the remaining ingredients for the cake. Add the flaxseed-water mixture and stir to combine.
- Spray 2 standard muffin tins with cooking spray. Distribute your batter among 15 to 18 of the holes. Bake at 350 degrees for 20 to 22 minutes. Remove from oven and let cool.
- Remove the seed from the avocado and scoop the flesh into the bowl of a stand mixture or other large bowl. Add the vanilla and powdered sugar; beat with the stand mixer or hand mixers until the mixture is smooth and frosting-y. Add the frosting to a pastry bag or plastic bag, cut corner or tip, and pipe onto the brownies in pretty round circles (or however you want).
- These would also be delicious unfrosted or with buttercream, cream cheese frosting, or whipped cream.