Low Acid Brownies

These brownies have a soft, fudgy texture and a mellow sweetness that’s stomach-soothing and GERD-friendly. By swapping cocoa with carob, this low acid version keeps the rich flavor you crave while staying gentle on your stomach. This is a trigger-free recipe made with simple pantry staples and no acidic ingredients.

Ingredients Needed:

• 1¼ cups granulated sugar: adds sweetness, slightly reduced to lower acid potential.
• ¾ cup all-purpose flour: standard base, acid-neutral.
• ⅔ cup carob powder: chocolate alternative, naturally low acid.
• ½ cup powdered sugar: for smooth texture, sifted if needed.
• ½ cup carob chips: gentle chocolate-like flavor, reflux-friendly.
• ¾ teaspoon salt: use a low-sodium variety if needed.
• 2 large eggs: binder and structure.
• ½ cup canola oil: neutral and low acid-friendly.
• 2 tablespoons water: helps blend.
• ¼ teaspoon glycerin-based vanilla flavor (optional): optional and low acid substitute.

How To Make Low Acid Brownies:

Prep the Pan:
Preheat oven to 325°F. Lightly spray an 8×8 baking dish with cooking spray and line it with parchment paper. Spray parchment lightly.

Mix Dry Ingredients:
In a medium bowl, mix sugar, flour, carob powder, powdered sugar, carob chips, and salt.

Whisk Wet Ingredients:
In a large bowl, whisk eggs, canola oil, water, and optional vanilla flavor.

Combine and Stir:
Sprinkle dry mix into wet mix and stir until just combined. The batter will be thick.

Bake the Brownies:
Spread batter into pan and smooth the top. Bake 40–45 minutes until a toothpick comes out with a few crumbs. Don’t overbake.

Cool Completely:
Let brownies cool fully in the pan before slicing.

Recipe Tips:

• Use carob instead of cocoa to avoid acid reflux triggers.
• Don’t overbake—soft brownies are easier to digest.
• Stick with canola oil for a more neutral, low acidity fat.
• Avoid vanilla extract with alcohol—it can irritate sensitive stomachs.

How to Store & Reheat:

• Room Temperature: Store in airtight container for 2–3 days.
• Fridge: Store up to 5 days. Let come to room temperature before eating.
• Freezer: Freeze up to 3 months. Thaw overnight at room temperature.

Nutrition Facts (Approximate per brownie):

• Calories: 180
• Sodium: 105 mg
• Protein: 2 g
• Fat: 8 g
• Carbs: 26 g
• Fibre: 1 g
• Sugar: 18 g

FAQs:

What desserts are good for acid reflux?
Gentle, non-citrus desserts like these carob brownies are acid reflux safe and stomach-soothing.

Is carob OK for acid reflux?
Yes, carob is a natural chocolate alternative that’s low acid and GERD-friendly.

Can I eat brownies with GERD?
Regular brownies with cocoa and chocolate can trigger symptoms, but this low acid recipe is a safer option.

Are these brownies chocolate-free?
Yes, they use carob instead of chocolate to stay low acid and trigger-free.

Can I make low acid brownies gluten-free?
Yes! Substitute with a gluten-free all-purpose flour blend for a low acid, gluten-free option.

Try More Recipes:

• Low Acid Blondies
• Low Acid Porridge
• Low Acid Egg Muffins

Low Acid Brownies

Recipe by Evelyn ReedCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

50

minutes

Calories

180

kcal

A soft and rich carob brownie that’s reflux-friendly and gentle on digestion. Great for anyone avoiding chocolate or following a low acidity diet.

Ingredients

• 1¼ cups granulated sugar
  

• ¾ cup all-purpose flour
  

• ⅔ cup carob powder
  

• ½ cup powdered sugar
  

• ½ cup carob chips
  

• ¾ tsp salt
  

• 2 large eggs
  

• ½ cup canola oil
  

• 2 tbsp water
  

• ¼ tsp glycerin-based vanilla flavor (optional)

Directions

• Preheat oven to 325°F. Line an 8×8 pan with parchment and lightly spray.
  
• In a bowl, combine sugar, flour, carob powder, powdered sugar, chips, and salt.
  
• In another bowl, whisk eggs, oil, water, and optional vanilla.
  
• Stir dry mix into wet mix until just combined.
  
• Spread into pan and bake 40–45 minutes until toothpick shows moist crumbs.
  
• Cool completely before slicing.