Little Debbie Fudge Brownies
My Homemade Little Debbie Fudge Brownies Recipe are a better than a copycat version of those favorite lunch box treats. They are low carb, keto, grain gluten and sugar-free, and a THM S recipe.
I’m sure I’m not the only one tempted by those cello packed brownies in the check out lanes. They are one of the things that remind me of my school days just like Oatmeal Cream Pies and digging one out of my lunch box. I caved into my pregnancy craving and bought one a couple of months ago and ya know what? It wasn’t even that good. I knew I good make one healthier that tasted better.
Can I Freeze this Fudge Brownies Recipe?
This makes a big batch of 24 healthy brownies. They freeze well so you can wrap them individually and pull one out as needed. It’s always good to have an emergency dessert waiting in the freezer. I suggest freezing a few before the rest of your family members taste them. They won’t last long if they get to them first.
Nuts in Brownies
If you are not a fan of walnuts feel free to sub in another nut or chocolate chips for an extra chocolatey brownie. Walnuts are not my favorite nut but I do like them in brownies. Pecans are at the top of my nut list and I bet they would be amazing in this recipe.
I decided to let the baby help. By the time I was done, there were a few more splotches on my belly. I should really start wearing an apron.
Frosting for Fudge Brownies
The ganache I used to ice these is a great basic chocolate icing for cakes and cupcakes as well. It sets up to be the consistency of fudge in the refrigerator.
Isn’t ganache beautiful? Silky, creamy, chocolate is one of the best things ever.
Parchment Paper to Avoid Sticking
And there it is. A nice slab of fudgy brownies ready to be cut! And it is easy to lift the whole thing out and cut the brownies when you line the pan with parchment.
I hope you enjoy these Homemade Little Debbie Fudge Brownies!
Make sure to try my other brownies too!
Caramel Macchiato Keto Brownies
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Homemade Little Debbie Fudge Brownies
Ingredients
Brownie Ingredients:
- 4 oz unsweetened baking chocolate
- 6 oz salted butter (1.5 sticks)
- 1 cups Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 eggs room temperature
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup walnuts
Fudge Icing Ingredients:
- 7 oz 85% dark chocolate (two 3.5 oz bars)
- 7 oz heavy cream
- 6-8 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
Instructions
- Preheat oven to 350. Line a 9 x 13 baking dish with parchment paper or foil and spray with cooking spray.
- Melt the unsweetened chocolate and butter in a glass bowl in the microwave. Add the rest of the brownie ingredients and stir until smooth.
- Pour into the prepared baking pan and spread evenly. Bake for 20-25 min or until no longer jiggly. Cool completely.
- Heat the cream in the microwave for 2 minutes or in a saucepan over medium heat until bubbles form around the edge. Remove from heat and add the chocolate. Stir until melted. Add the sweetener and whisk until smooth and shiny. Pour over the cooled brownies and spread evenly.
- Store in the fridge or freeze for later.
Hello! When you say 7oz heavy cream, how much is that in cups? I think I did too much as I used my scale and did 7 fluid oz. It’s a tooon of heavy cream but too late now lol
Hi Cayla, 7 oz is a little less than 1 cup. It’s between 3/4 and 1 cup on a liquid measuring cup.
Thanks so much for the reply! I’m going to make them again, they were still delicious even with too much heavy cream.
I made these this evening, iced them tonight and refrigerated them. Just couldn’t wait, so before bed (lol, not the best idea, I’m sure) I tasted a corner. Then a little bit MORE of the corner, because it was SO GOOD!! These remind me very much of my old beloved (unhealthy) Sara Lee brownies, and will probably be even more like them once I cut them up tomorrow and freeze them. I’d love a little bit more brownie-to-frosting ratio; how do you think it would work to make them in a 7×11 pan? Of course that would mean slightly less frosting, too, which I think I can figure out (it seems to be a 1-1 ratio of cream to 85% choc., and I’ll scale the sweetener as well).
I made these last night, they are super delicious, thank you
looking forward to making this asap! love me some ld brownies!
Isn’t 6 ozs butter 3/4 of a stick? Which amount do you mean? Can’t wait to try this! thank you:)
Just realized I was thinking Tablespoons instead of ounces! 🙈 Carry on, everyone. Good show!
I get this comment a lot! It’s hard to keep track sometimes. For myself too!
These look absolutely amazing! Making them very soon! Thank you so much! 😊❤
These look amazing!!!
YUMMO!!
Read instructions place ingredients the way said. Even in the glass bowl the butter was separating from the other ingredients. Put it in the oven and it’s still separating.
Don’t worry about the butter separating. It will be reabsorbed as they bake. This is what makes them fudgy. I get nervous when I see the butter pooling too but they come out perfect.
These are delicious! I used pecans instead of walnuts and 90% chocolate bars since that is what I had in my pantry. You mentioned wrapping them individually to freeze so how do you recommend doing that?
I just wrap them in plastic wrap.
The “no longer jiggly” guidance didn’t work for me. I kept sticking them back in the oven and now that they are completely cooled, they are hard. Sad waste of ingredients. I think I went almost 10 minutes over the listed baking time. Can you help with guidance for future attempts?? Thanks.
Don’t go over the listed baking time. Before you put them in at all jiggly the pan. That is too jiggly. Check after 15 minutes and you will see just the center jiggle. It’s ok if it moves a little but you don’t want it to look like it did raw.
For the ones that are too hard, grind into crumbs and make them into truffles: https://joyfilledeats.com/fudge-brownie-truffles/