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!
Chocolate Chip Cookie Dough Brownies
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
- ¼ cup almond flour
- 2 tablespoon coconut flour
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup walnuts
Fudge Icing Ingredients:
- 7 oz 85% dark chocolate (two 3.5 oz bars)
- 7 oz heavy cream
- 6-8 tablespoon 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.
Notes
Nutrition
Ashley says
Thanks so much for this recipe! These tasted sooooo good I actually felt guilty eating them! lol It's hard to believe they are healthy. I didn't end up bothering with the icing and they were still amazing.
Morgan A. Green says
This is probably a silly question, but should I be spraying the pan or the parchment paper? I cannot wait to try these!
Taryn says
I spray the parchment. Hope you like them 🙂
Nellie Tracy says
I love that these taste so much like the Little Debbie brownies while at the same time are so much healthier for you!
Sues says
Yesss these are most definitely better than anything you can buy in a package!! And, of course, I love that they're healthier, too!
Amy says
Oh. My. Word! Sister, you absolutely nailed the little Debbie brownies. Thanks for such a wonderful recipe. I enjoyed every bite!!
Taryn says
Amy, I am so glad you enjoyed them! I've been meaning to make another batch. I love having them waiting in the freezer for chocolate cravings 🙂
Sandra Witkowski says
Normally I dont comment but just had to say that is the absolutely the best low carb, sugar free brownie I have ever made. WOW! I added sugar free chocolate chips instead of nuts.I use several different sweetners mixed together. I even put a little whipped cream on the top of each piece. So yummy. Thanks Taryn.
Vanessa says
What sweetners and amounts? I don’t have gentle sweet.
Ana meyers says
What others sweetness can i use?
Taryn says
Hi Ana, You can use almost any sweetener but the amount will vary. The sweetener I use is twice a sweet as sugar. If you use a sweetener that is 1:1 You will need to increase the amount. I do not think pure stevia would work.
Haley says
Would just swerve work?
Taryn says
Yes, I think so but you will need 1.5 to 2 times the amount. It is not as sweet.
Tara says
Could I use half and half in place of the heavy whipping cream for the ganache?
Taryn says
Yes, half and half should work.
Ruth Veldhuizen says
Soo good!!
Jessica Thornton says
I just made these today and I'm not sure where I went wrong. Looking back at the ingredients, I'm certain I measured it out correctly and used room temp eggs. There was not enough batter to fill an 9 x 13 baking pan, so I shifted the parchment to an 8 x 8. The brownies still came out only about 1/2" tall and were pretty bitter (I love dark chocolate, so I don't mind) and salty. The only thing I did was that deviated from the recipe is leaving out the walnuts, but that was after checking in the comments to be sure that was okay. Any ideas where I could have gone wrong? I really really really wanted to like this and obviously others have had success, so it had to have been user error. I'm just not sure where....
Taryn says
Hi Jessica, did you use gentle sweet or another sweetener? I'm not sure what the error could be either. Leaving out the walnuts will make the brownies thinner just because 1 cup of anything adds to the height.
Jessica Thornton says
I used a store brand stevia that I've used in other items with success, but once it's gone I have plans to get the Xylitol free Gentle Sweet. I'll try it again when I get it. I'm not giving up on this beautiful looking treat, yet!
Taryn says
Lmk how you like the xylitol free one. I haven't tried it yet.
CONNIE says
Mine was not enoughto fill 13x9 pan either added pecans instead of walnuts but very good just extremely thin
Taryn says
Hmmm. I'm not sure what the discrepancy would be. Next time you could bake them in a smaller pan. They are supposed to be on the thin side like the packaged brownies.
Marie Orgel says
I tried the recipe and the brownie part came out great but the frosting part was thin and not real thick like a frosting. I had to put them in the freezer to harden a little before I could cut and separate into individual servings.
Taryn says
Did you whisk the ganache well? Doing that or blending in a blender or food processor thickens it to a frosting constituency. This is supposed to be thin enough to spread smoothly.
Erin Patterson says
These look amazing!
Dawn says
Any substitutions for the cream to make them mostly dairy free with the exception of the butter?
Taryn says
You could use coconut cream in the icing.
Lon says
I made them and they were delicious, but they are coming up as 11.3g/9.3g carb on My Fitness Pal 🙁
Taryn says
MFP does not subtract the sugar alcohols from the sweetener. I do that manually when calculating my nutrition facts. I'm glad you liked them 🙂
Allison says
I have coconut flour but no almond or baking blend... any suggestions to modify? Thanks!
Taryn says
Brownies are very fickle. I would look for a recipe that only uses coconut flour instead of trying to modify this one. But, if you really want to try this one I would try coconut flour in half the amount of almond flour called for.
Angela says
Would love to try these, but not to keen on stevia... could you sub Lakanto Monkfruit sweetener instead? Thanks!
Taryn says
I think so but you will need more. It is not as sweet as the blend I use. If you haven't tried gentle sweet or my blend you will be surprised. You really can't taste the stevia.
Sharon says
If I could I would like give this recipe twenty stars! I just love it so much! In my younger days of junk food cravings I ate a lot of Little Debbie Fudge Brownies! It's so nice to have a sugar free version that will not make my blood sugar go up! I keep them in the freezer individually wrapped for a snack and my husband takes them in his lunches!
Mom Brain says
My egg error turned out ok. It's like brownie brittle 🙂
Taryn says
Oooo. I need to try it without the eggs now!
Kathleen says
Followed your recipe exactly and these were delicious! Perfect when I need that brownie.
Mom Brain says
I wrote the recipe down and realized as I was about to put it in the pan there were no eggs. Somehow looking at your recipe a second time I missed eggs on the list again. I put them in the oven. Oops. I guess I will have some flat dry brownies to figure out how to use up.
Taryn says
Whenever I goof on a sweet recipe I try to redeem it but making cake balls or truffles. Try this if they don't come out: joyfilledeats.com/fudge-brownie-truffles