Copy Cat Little Debbie Fudge Brownies

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Copy Cat Little Debbie Fudge Brownies
My goal was to recreate the look, taste and warm feeling you get while eating Little Debbie’s (like you know you are doing something wrong) when I created this recipe!
  1. 3/4 cup almond flour (I use blanched Honeyville)
  2. 1 tbsp coconut flour (I use Tropical Traditions or Bob’s Red Mill)
  3. 1 tsp baking powder
  4. 3 tbsp Raw Cacao Powder or unsweetened cocoa powder (Not Dutch Processed)
  5. 1/4 tsp plus 1/8 tsp Pure Kal Stevia to taste (or sweetener of choice)
  6. 2 pastured eggs (room temperature)
  7. 2 tbsp salted butter (room temp) or coconut oil for dairy free (if using unsalted butter or coconut oil, add a pinch of salt)
  8. 2 tbsp heavy whipping cream (or sour cream; coconut milk/almond milk for dairy free)
  9. 2 tbsp cold brewed coffee (or any liquid but coffee is nice)
  10. 1 tsp pure vanilla extract
  11. 2 tbsp mini chocolate chips (Enjoy Life Brand or THIS chocolate Bar cut up or you could use THESE lower-carb chips from blog) (These are optional but included in the carb count)
Fudge Sauce
  1. 3 tbsp unsalted butter (or ghee)
  2. 3 tbsp raw cacao powder or unsweetened cocoa powder
  3. 3 tbsp milk (cow’s, almond or coconut milk will work)
  4. 1 tsp pure vanilla extract
  5. 1/16th tsp Kal Stevia (not much) or sweetener of choice, to taste
  6. 1 tbsp coconut sugar (Optional. I used it to make the frosting a little sweeter without risking the bitterness from Stevia)
  1. Preheat oven to 325 degrees F. Lube with butter or coconut oil a 8X8 inch pan or use a brownie pan which is what I did. If using a regular pan, line bottom with parchment just to make sure they don’t stick.
  2. *For precaution, lube the divider for the brownie pan with either butter or coconut to make sure nothing sticks.
  3. Blend dry ingredients in medium bowl. Add wet ingredients to same bowl and mix with wooded spoon until blended. Easy RIGHT!? Taste for sweetness and adjust if needed.
  4. Pour batter into pan and spread evenly to corners. If using brownie pan, place divider in batter to create 12 separate brownies. Using the divider will also help the brownies cook faster without drying them out.
  5. If not doing frosting, top with 1/2 cup chopped nuts. If doing frosting, hold off on nuts right now.
  6. Bake for 10-12 minutes if using brownie pan and 12-15 minutes if using 8X8 pan. DO NOT OVER BAKE!!
  7. While brownies are baking, make Fudge Sauce. (Omit frosting for dairy-free or use coconut oil instead of butter. The next batch I make I will use coconut oil instead of butter and coconut milk instead of cow milk. I feel confident it will work but I haven’t tried it yet).
Fudge Sauce
  1. In small sauce pan, melt butter. Turn off heat and whisk in cocoa powder until smooth. Add milk, vanilla and sweeter. Whisk until smooth. Taste for sweetness and adjust if necessary.
  2. Once brownies come out of oven (and still warm), pour fudge sauce over brownies and spread. If using brownie pan, keep divider in and add 1 tbsp of frosting per brownie. Let set for about 15 minutes (optional) and then remove divider or cut and serve brownies. EAT! 😉
  3. Serve warm, room temperature or out of the fridge. Store leftovers in fridge.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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