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.
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 ? 🤷♀️
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!
Can you use ghee or Coconut oil and coconut cream for dairy free?
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.
Can I use THM baking blend in place of almond flour and coconut flour?
You can, but your brownies will be more cakey than fudgy.
Can I use trivia instead of the sweetener you used in this recipe?
Truvia should work in this. I haven’t tried it but it can generally be subbed for my blend in baked goods.
With the icing, did you use chocolate sweetened with stevia, or just regular?
I used regular 85% dark chocolate.
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?
Additional almond flour should work but I haven’t tested it.
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.
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
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!! ❤️
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?
Volume
thanks!that’s what I did 🙂 It was delish!
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.
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.
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?
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.
I didn’t try the food processor, I’ll do that next time. Thank you! The brownies are amazing!
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
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/
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.
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!
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.
Did you use a cup total of the combined Lankato powdered and golden sweetener? Thank you!!