Low FODMAP Chocolate Chunk Kahlua Buttercream Bars
Low FODMAP Chocolate Chunk Kahlua Buttercream Bars: an extravagant GF blondie that takes advantage of our low FODMAP coffee liqueur!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Baking pan
- Nonstick cooking spray
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Toothpick
- Cooling rack
- Hand mixer
- Chef's knife
- Cutting board
- Airtight container
- Pastry brush
- Microwave
- Saucepan
Ingredients
- ¾ cup (109 g plus 2 tablespoons) low FODMAP gluten-free all-purpose flour,
- Heaping ½ teaspoon baking powder; (use gluten-free if following a gluten-free diet)
- ¼ teaspoon salt
- ½ cup (113 g; 1 stick) unsalted butter, (melted)
- 1 cup (213 g) firmly packed light brown sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 large egg, (at room temperature)
- 6 ounces (170 g) semisweet chocolate chunks ((about ½-inch in size))
- 1 tablespoon Low FODMAP Coffee Liqueur
- 6 tablespoons (85 g; 3/4 stick) unsalted butter, at room temperature,
- 1 ¾ cups (158 g plus 2 tablespoons) confectioners’ sugar
- 1 tablespoon plus 1 teaspoon lactose-free whole milk
- 1 tablespoon plus 2 teaspoons Low FODMAP Coffee Liqueur
- 1 ½ teaspoons instant espresso powder
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