Bake up some bliss with these Homemade Little Debbie Fudge Brownies—thick, dense delights topped with a creamy ganache and crunchy walnuts. Every bite takes your right back to childhood.
These Homemade Little Debbie Fudge brownies are just like the packaged ones which are covered in a fudgy chocolate ganache and topped with chopped walnuts. They’re dense, rich, and extra chocolatey—just the way we like them.
For more homemade recipes of childhood favorite snacks you have to also try my Cosmic Brownies, Frosted Animal Cookies, and Homemade Oatmeal Cream Pies.
Table of Contents
Recipe Ingredients
- Cocoa Powder: Natural unsweetened cocoa powder adds a rich, deep chocolate flavor that is essential for achieving the classic fudgy taste and dense texture in brownies.
- Vanilla Extract: Vanilla extract adds a subtle complexity and aroma.
- Semi-sweet Chocolate Chips: These chips provide a silky, smooth chocolate topping that adds a luxurious taste and texture contrast to the brownies.
For a full list of ingredients and amounts see the recipe card below.
Variation
Toppings: For a delightful twist, try different toppings like crushed pretzels with sea salt, candy pieces, or sprinkles for added color and texture. Alternatively, top with mini marshmallows and caramel for a S’mores-inspired version.
How to Make Little Debbie Fudge Brownies
Step 1: Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×13″ baking dish with foil and lightly spray with a baking spray such as Pam, then set aside.
Step 2: In the bowl of a stand mixer, beat melted butter, sugars, and vanilla until light and fluffy, about 2 minutes. Add eggs and yolk, one at a time, mixing until incorporated.
Step 3: In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking powder, cornstarch, and salt. With the mixing speed on low, alternate adding dry ingredients and milk. Mix just until combined.
Step 4: Remove bowl from stand and pour batter into prepared pan. The batter will be thick, so using a rubber spatula, spread it into an even layer. Place in oven and bake for 18-22 minutes. The brownies will be done, so do not over-bake or you will have dry brownies! Remove from oven and allow to cool in the pan.
Step 5: Meanwhile, to prepare the ganache, in a 2-cup glass measuring cup, combine chocolate chips and heavy cream. Microwave on half power (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the brownies. Spread evenly and sprinkle with chopped walnuts. Cover and place in the refrigerator to allow the topping to set for at least 30 minutes.
Expert Tips
- Quality Ingredients Matter: Use high-quality cocoa powder and chocolate chips for the ganache to enhance the rich chocolate flavor of the fudgy brownies. Premium brands often provide a deeper, more complex taste.
- Use Parchment Paper: For easier removal and cleanup, line your baking dish with parchment paper, letting it overhang the sides. This allows for effortless lifting and non-stick handling, ensuring cleaner cuts and more presentable Little Debbie Fudge Brownies.
FAQs
Cut brownies using a sharp knife and wipe them with a damp cloth between each cut. Chill the brownies before you slice them to help create neater edges. For the best results, dip the knife in hot water, dry it off, and then make a cut. This technique melts through the chocolate layers smoothly, reducing crumbles
Hershey’s cocoa powder is a great choice for this recipe, as it offers a rich, smooth flavor that enhances the chocolatey taste of the brownies. Its consistent quality ensures that your brownies will have a deep, delicious chocolate flavor every time.
Storage Info
STORE these Little Debbie Fudge Brownies in an airtight container at room temperature for up to 4 days or refrigerate them in the fridge for a week to keep them fresher longer. To FREEZE, just wrap them tightly in plastic wrap and then foil, and place them in the freezer. You can freeze them for up to 3 months.
To REHEAT, let them thaw at room temperature if frozen, then warm them in a microwave for a few seconds or in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius) for about 10 minutes.
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Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup natural unsweetened cocoa powder
- 1 cup sugar
- 2/3 cup brown sugar
- 3/4 cup (1 ½ sticks) butter - melted
- 2 eggs + 1 egg yolk
- 1/4 cup whole milk
- 1/2 tsp baking powder
- 1 Tbsp cornstarch
- pinch of salt
- 2 tsp vanilla extract
- 1/3 cup toasted walnuts - chopped
Fudge Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×13" baking dish with foil and lightly spray with a baking spray such as Pam, then set aside.
- In the bowl of a stand mixer, beat melted butter, sugars, and vanilla until light and fluffy, about 2 minutes. Add eggs and yolk, one at a time, mixing until incorporated.
- In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking powder, cornstarch, and salt. With the mixing speed on low, alternate adding dry ingredients and milk. Mix just until combined.
- Remove bowl from stand and pour batter into prepared pan. The batter will be thick, so using a rubber spatula, spread it into an even layer. Place in oven and bake for 18-22 minutes. The brownies will be done, so do not over-bake or you will have dry brownies! Remove from oven and allow to cool in the pan.
- Meanwhile, to prepare the ganache, in a 2-cup glass measuring cup, combine chocolate chips and heavy cream. Microwave on half power (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the brownies. Spread evenly and sprinkle with chopped walnuts. Cover and place in the refrigerator to allow the topping to set for at least 30 minutes.
Made these for my kids and they went crazy over them, big hit.