Cappuccino S’Mores Brownies (Low FODMAP)
- 150 grams salted butter
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 2 eggs
- 200 grams dark chocolate
- 1/2 cup plain flour
- 1/4 cup almond meal
- 1 tsp vanilla essense
- pinch salt
- 60 grams cappuccino powder
- 4 tbsp hot water
- 40 grams marshmallow fluff (or melted marshmallows)
- 50 grams gluten free plain biscuits
Preheat the oven to 180°C fan-forced and line a standard square baking tin.
In a large mixing bowl, melt the butter and chocolate together in the microwave.
Add the sugars and eggs, and whisk until well combined.
Sift in the plain flour, and add the almond meal, salt and vanilla. Stir until a smooth batter forms.
In a small bowl, combine the cappuccino powder and the hot hater and stir until dissolved. Crush your plain biscuits.
Add both the cappuccino and the biscuits to your batter and stir through.
Pour the brownie batter into the tin. dollop the marshmallow fluff over the surface of the batter, and using a skewer, swirl the fluff through the top to make a pattern.
Bake the brownies in the oven for around 40 minutes, or until cooked on the edges and they have reached your desired consistency in the centre.