These Little Debbie gluten free brownies are just as fudgy and chewy as you remember, and they’re made with regular gluten free pantry ingredients. You’ll want to make them immediately!
Just push play ▶️ to see the one minute video how-to that proves just how easy this recipe really is.
Whether you prefer your brownies fudgy or cakey, chewy or more tender, rich in chocolate or a bit lighter, Little Debbie brownies seem to hit that sweet spot for everyone.
These are no ordinary gluten free brownies. Oh no no no. Rich and fudgy, without being overwhelmingly sweet, I think of them like a brownie’s brownie. The kind of brownie a real brownie-eater reaches for. For sure, they could never be mistaken for chocolate cake!
And since I can’t stand the thought of your not having them in your gluten free baking repertoire, especially as the weather warms and brownies are basically a food group at every picnic and barbecue, this recipe from Gluten Free Classic Snacks is on the blog for all to enjoy.
Growing up, I didn’t have a ton of experience with Little Debbies—except for cosmic brownies. Since I was flat out offended by walnuts in brownies, the cosmic brownies were the way to go. Of course, I wouldn’t turn away a fudge brownie since I wasn’t above picking off the walnuts.
I think that the closest thing to the chocolate candies on top of cosmic brownies are those rainbow miniature chips (I think Wilton sells them), but no way those are going to be gluten free. I went with miniature M&Ms, but you could also use Sixlets or even (gasp) walnuts if the M&Ms aren’t gluten free where you live (hello Aussie friends!).
These brownies are truly my go-to recipe for “regular” brownies whenever I need to make a batch. I leave off the chocolate ganache topping if I’m ever transporting them anywhere.
The recipe can be doubled and baked in a 9-inch x 12-inch pan, but I recommend lowering the baking temperature to 325°F and increasing the baking time to about 45 minutes. Do keep an eye on them because the bottom may burn. You’re better off baking a double batch in 2 separate 8-inch square pans.
Dairy free: In place of butter, you can try using Earth Balance Buttery Sticks. That should work fine, although I’ve never tried it so I’m not entirely sure. The heavy cream in the ganache can be replaced with coconut cream. Just use dairy free chocolate.
Egg free: My favorite egg substitute is a “chia egg” (but use ground chia flour, not whole seeds), but I haven’t tested it in this recipe. Feel free to experiment!
Corn syrup: Light corn syrup is not at all the same as the much-hated high-fructose corn syrup. It is an “invert sugar,” which just means that it’s a mixture of two sugars (glucose and fructose) and is less likely to crystallize. In this particular recipe, you can replace it with honey (which will impart a distinct taste) or a rich simple syrup (which won’t).
P.S. In case you’re looking for more gluten free brownie recipes…