The Triple Threat

Thanks to one of my beautiful followers, this low FODMAP dessert has been dubbed "The Triple Threat". With a luscious brownie base, cheesecake filling and a chocolate chip cookie layer to finish - I think it's apt.


For the Brownies:

  • 150g butter
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tbsp cacao powder
  • 200g chocolate
  • 1/2 cup low FODMAP plain flour
  • 1/4 cup almond meal
  • 1 tsp vanilla essence
  • pinch salt

For the Cheesecake:

  • 350g cream cheese
  • 1/3 cup lactose free cream
  • 1/3 cup caster sugar
  • 1 tsp vanilla essence

For the Cookie:

  • 50g butter
  • 50g cream cheese
  • 1/2 cup brown sugar
  • 1/8 cup caster sugar
  • 1 small egg
  • 1 cup low FODMAP plain flour
  • 1 tsp cornflour
  • 1/2 tsp baking soda
  • pinch salt
  • 1 cup chocolate chips


Makes: 16 serves

  1. Preheat the oven to 180C and grease and line a square baking tin.
  2. Melt the chocolate and butter together in a microwave safe bowl.
  3. Add the sugars, eggs and vanilla, and whisk until combined.
  4. Sift in the cacao, flour, almond meal and salt. Stir until a smooth batter forms.
  5. Pour the batter into the tin, and bake for around 30 minutes or until they reach your desired brownie consistency. Meanwhile, remove your cream cheese and butter for the cheesecake and cookie layers from the fridge to soften.
  6. Remove from the oven, but keep the brownies in the tin.
  7. While the brownies are cooling, make the cheesecake layer by whisking together the cream cheese, cream, sugar and vanilla until smooth and light.
  8. Once the brownies are completely cool, spread the cheesecake over the brownie layer. Lift the whole square out by the paper and place in the fridge to set, while keeping your empty tin out for the cookies.
  9. To make the cookies, beat together the butter, cream cheese and sugars in a large bowl.
  10. Beat in the egg, vanilla and salt.
  11. Sift in the flour, corn starch and baking soda, and whisk until a dough forms.
  12. Fold through the chocolate chips.
  13. Reline the square baking tin and press the cookie dough evenly throughout.
  14. Bake for 10-12 minutes or until the dough is golden and your desired consistency.
  15. Once it has cooled completely, carefully lift the cookie dough out and place on top of your brownie/cheesecake layers.
  16. Keep in the fridge until ready to eat.