Low FODMAP Brownies (Fudgy & Gut-Friendly)

Instructions

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   {"1. Preheat oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang on two sides for easy lifting.","2. Melt the butter and dark chocolate together in a heatproof bowl over a pan of simmering water (or microwave in 30-second bursts, stirring between). Remove from heat once smooth and let cool for 5 minutes.","3. Whisk the sugar into the warm chocolate mixture until glossy. Add the eggs one at a time, whisking vigorously after each addition — this creates the classic crackly top.","4. Whisk in the vanilla and lactose-free milk.","5. Sift the gluten-free flour, cocoa powder, salt, and baking powder over the wet mix. Fold gently with a spatula until just combined — do not overmix. Fold in optional chocolate chips.","6. Pour into the prepared pan and smooth the top. Bake for 22–26 minutes, until the edges are set but the center still looks slightly underdone. A toothpick should come out with moist crumbs, not wet batter.","7. Cool completely in the pan on a wire rack (at least 1 hour) before lifting out and cutting into 12 squares. This resting step is essential for the fudgy texture.","8. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week."}