This take on a dessert classic is so chocolaty and tasty, you’ll be satisfied with a serving size of a single brownie. That way, you can savor this low-FODMAP treat without overdoing the sugar intake. For a lactose-free option, simply omit the caramel chocolate and use all dark chocolate.

1. 6 Tbsp butter
2. 3/4 cup sugar
3. 1.5 ounces dark chocolate
4. 6 ounces salted caramel chocolate
5. 2 eggs (room temperature)
6. 1tsp pure vanilla extract
7. Rl ch
8. 1 Tbsp cocoa powder
9. 3 Tbsp corn starch
10. 1/4 tsp salt

1. Preheat oven to 350 F. Grease an 8-inch square baking pan.
2. Place the butter in a medium saucepan and melt over medium low heat. Stir in the sugar and add the dark chocolate and salted caramel. Keep stirring until the mixture has a smooth consistency.
3. Remove the mixture from the stove. Using a hand mixer, mix for an additional 2 minutes. Add vanilla extract and one egg at a time, continuing to mix until combined.
4. Add cocoa powder, corn starch and salt. Mix for another 2 minutes to make a smooth, shiny batter.
5. Pour the batter into the prepared baking pan. Bake at 350 F for 25 to 30 minutes. The brownies are finished baking when the batter is just set in the middle of the pan.
6. Remove from oven and sprinkle a little salt over the top before serving.