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Moderate FODMAP
Brownie
Limit your serving size. Portion control matters here.
Brownies are dense chocolate baked goods made with wheat flour, cocoa, sugar, and butter. The wheat flour introduces fructans, while the standard recipe relies heavily on refined sugars that remain low in FODMAPs. The high fat content from butter and chocolate can slow gastric emptying, which may prolong exposure to any problematic carbohydrates present. Most sensitive individuals can safely tolerate a single square when portions are carefully monitored. Commercial varieties often contain added polyols that require immediate label checking.
fork_spoon Serving Size
1 square / 40g
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sticky_note_2 Clinical Notes
The primary fructan source in brownies is the standard all-purpose wheat flour used in the batter. You can easily create a low-FODMAP version by swapping in a certified gluten-free baking flour and using pure cane sugar. Always verify that chocolate additions are pure cocoa products rather than reduced-sugar variants that use sorbitol or maltitol. Keep your slice size modest and pair it with a digestive-friendly beverage to support comfortable breakdown.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.