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
Sheryl Kirksey says
I made this several times. Twice the main brownie turned out more like cake. I went over the recipe twice and knew I followed the directions . What did I do wrong ? 🤷♀️
Callie says
Made these for Thanksgiving 2020 with no previous experience with the recipe, even though I love THM. I didn’t even get a chance to taste test them before serving them to my family and extended family...the latter don’t eat as healthy. They loved them and could Not believe they had No Sugar in them and we’re healthy! They were so rich and just all around awesome! Definitely want to make them again. I made one batch and split it into ones with walnuts and one plain. Thank you so much, Taryn!
Kari says
Can you use ghee or Coconut oil and coconut cream for dairy free?
Taryn says
I have another brownie recipe that is dairy free: https://joyfilledeats.com/fudgiest-fudge-brownies/ I'd use that for the base and then sub in coconut cream in this frosting.
Alisha Kennell says
Can I use THM baking blend in place of almond flour and coconut flour?
Taryn says
You can, but your brownies will be more cakey than fudgy.
Donna says
Can I use trivia instead of the sweetener you used in this recipe?
Taryn says
Truvia should work in this. I haven't tried it but it can generally be subbed for my blend in baked goods.
Jane says
With the icing, did you use chocolate sweetened with stevia, or just regular?
Taryn says
I used regular 85% dark chocolate.
Angie says
I don't have coconut flour on hand, but would like to try these right away. What can I use in place of coconut flour?
Taryn says
Additional almond flour should work but I haven't tested it.
Angie says
Thanks, Taryn, for your great recipes and your quick response to my question. I do have golden flaxseed meal - would that work in place of coconut flour? I'll probably get some coconut flour the next time I go to the store.
Ann Bailey says
Sigh. I have made these the right way and wrong way (chocolate seized) and they are still sooo good! These are my go-to brownies. I use Aldi Moser Ruth choclate and the Macadamian mix from Aldi instead of walnuts. They get better with aging in fridge and they do last bc they're so dense and filling. I may try doubling this batch and freezing some
Rhonda says
These are absolutely amazing!! This is the second time I’ve made them and I don’t think I’ll ever make any other brownies again, just these!! Thank for sharing your fantastic recipes!! ❤️
debbie knapton says
Dumb question: In the ganache part, it calls for 7 oz heavy cream. is that 7 oz by weight, or by volume? i.e. fluid ounces?
Taryn says
Volume
debbie says
thanks!that's what I did 🙂 It was delish!
Jamie says
If I am using the monk fruit Lakanto sweetener, should I still use 1 cup? That seems like a lot. Thanks, excited to try them.
Taryn says
My sweetener is actually twice as sweet at Lakanto so you may need more. Lakanto is 1:1 for sugar and this was converted from a traditional recipe that called for 2 cups of sugar. I'd suggest using 1.5 to 2 cups.
Katie says
I snuck a little bite before putting in the fridge, so delicious. My icing didn't turn out smooth like yours though. It's kind of grainy. I used Bakers unsweetened chocolate and powdered swerve to taste. Did my chocolate choice mess it up?
Taryn says
It can be hard to get smooth icing without using real powdered sugar but swerve is normally pretty smooth. It might have been the bakers chocolate. You can also mix the icing in a food processor next time. That's one trick that works well for a smooth ganache.
Katie says
I didn’t try the food processor, I’ll do that next time. Thank you! The brownies are amazing!
Kirsten Felton says
Well it’s in the oven, but I think I ruined it. I overheated the chocolate and butter and it never got smooth, and it kept separating as I tried to get it into the pan, it all ran to one side then the other. I think it’s probably garbage
Taryn says
Oh Kristen, I really hope it's not garbage! Please don't throw it out right away. Let it cool and then taste it. If the texture is off you can always make it into brownie truffles! https://joyfilledeats.com/fudge-brownie-truffles/
Christina says
Hi. I plan on making these tonight and I can only use Splenda. What is the added amount that I need to use of
Splenda to make it comparable to your
gentle sweet? Thank you.
Taryn says
I'm sorry but I can't guarantee this recipe will work with splenda and I do not know the conversion rate. I would suggest finding a recipe that calls for splenda. Sorry!
Christina says
I’ve tried so many brownie recipes and none of them are as good as these are.
Mine turned out like actual fudge, which is great because I’ve been in search for a fudge recipe. Hits both the brownie and the fudge spot for me, I love love love the walnuts in these. I understand why people would want to sub with pecans but everyone must try the walnuts, they were meant for this brownie.
I did use lily’s Dark chocolate chips for my chocolate. I also used a combo of Lakanto powdered and golden sweetener for the brownie but just powdered for the frosting. I also didn’t have cream and did a mixture of half&half and whole milk for the frosting and it turned out great.
Elizabeth says
Did you use a cup total of the combined Lankato powdered and golden sweetener? Thank you!!
Joni says
What unsweet chocolate do you use for the brownie and the frosting? Wondering if you have a favorite??
Taryn says
I just use Bakers brand chocolate. It's easy to find and inexpensive.
C.L. says
I checked the conversion chart that you provided in another comment and since the sweetener I’m using is sweetened I will be using less, I’m wondering if the decreased sweetener volume will affect the already thin brownies. Am I correct in reading your recipie is equal to about 2 cups of table sugar? I may add some lilly’s to account for this. What is your opinion? It seems the posters who have not had success deviated in the sweetener portion of the recipe. Btw, you are the one blogger that I have always had success with the recipes. Thanks so much! Your effort is appreciated!
Gina says
Hi Taryn, I have pinned but haven't tried this recipe yet. I love brownies & can't wait to try these! I just wanted to say how much I appreciate your including Nutrition Data with your recipes. It really gripes me when pinners claim a recipe is "low carb", or whatever, but don't list any amounts! My dear Hubby is Type 2 diabetic, & has to be super careful of any sweets as his sugars zoom up very easily, sometimes for no apparent reason. I am pinning some of your recipes, including this one. We both love nice, chewy brownies like Little Debbies, so hopefully this recipe will fit that bill for us. 🙂
Lindsey says
These are amazing!! I don’t usually gravitate towards chocolate for my sweet “fix” but I crave these. I think they taste better than regular brownies! Great recipe! Thank you for sharing!!
Kelli says
I’d saved this recipe almost a year ago but just now made them. So rich and yummy! I’m always a bit hesitant with thm desserts just because tastes vary widely and ingredients sometimes do crazy things but these are on my Always A Hit list!!