I gotta tell you—these brownies take me right back to when I was a kid. Remember sneaking one of those Little Debbie brownie packs into your lunch box, thinking you scored the ultimate snack jackpot?
Same here.
But now, I make my own, because these gluten-free beauties?
They’re fudgy, rich, and taste better than anything wrapped in cellophane. Plus, I know exactly what’s going in them—no weird stuff, just real ingredients.
Alright, let’s do this!
Tips & Variations
- Nutty Twist: Add ½ cup of chopped walnuts or pecans for a little crunch.
- Dairy-Free Version: Swap the butter for coconut oil or a vegan butter substitute.
- Extra Fudgy: If you like your brownies super gooey, pull them out after 25 minutes.
- Double Chocolate: Drizzle melted dark chocolate on top once they’re cool for an extra hit of cocoa.
Serving Suggestions
These brownies are fantastic on their own, but if you’re feeling fancy, serve them warm with a scoop of vanilla ice cream. Sprinkle a little sea salt on top for that sweet-salty combo everyone loves.
Gluten-Free “Little Debbie” Brownies
- Total Time: 40 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Fudgy, rich, and loaded with chocolatey goodness, these homemade gluten-free brownies taste just like those nostalgic Little Debbie treats but with better ingredients.
Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)
- ½ cup unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup mini chocolate chips
Instructions
- Prep the Pan
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy cleanup. - Mix the Wet Stuff
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add in the eggs one at a time, whisking well after each. Stir in the vanilla extract. - Add the Dry Ingredients
In a separate bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture until just combined. Be gentle—you don’t want to overmix! - Stir in the Chocolate Chips
Toss in those mini chocolate chips and give it a quick stir. These little guys will melt into gooey pockets of chocolate bliss. - Bake
Pour the batter into your prepared baking dish and spread it out evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). - Cool and Slice
Let the brownies cool completely in the pan before slicing. This part’s tough, but trust me—it’s worth it.
Notes
Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 22g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
