Applesauce Brownies
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My applesauce brownies are fudgy, moist, and full of chocolate flavor. Made with 3 key ingredients, they’re naturally vegan, gluten-free, and oil-free! Multiple frosting options.
I’ve played around with just about every quirky ingredient you can think of, but adding applesauce to brownies is a no-brainer.
Not only does it replace the need for oil, but it adds plenty of moisture and sweetness to an already decadent brownie.
When I first tested these, I couldn’t believe how rich they turned out with just applesauce, nut butter, and cocoa. I tried both almond butter and peanut butter versions- my family was split, but I loved the slightly caramel flavor the peanut butter gave. The best part? They stayed fudgy even after a couple of days in the fridge, which made them perfect for prepping ahead.
Table of Contents
Why make my applesauce brownies
- It’s wholesome. Made without flour, eggs, oil, or dairy- and with no refined sugar, unless you choose to add it.
- Made in one bowl. So clean-up is done in seconds.
- Perfect with or without frosting! I think these brownies are flavorful enough as is, but if you want frosting, I’m sharing three of my tried-and-true favorites.
- Amazing texture and flavor. Oftentimes, substitutions take away from a recipe, but I actually think applesauce makes these brownies taste ten times better.
What readers are saying
★★★★★ – “Okay, these brownies are healthy, but they are so fudgy. I didn’t feel they needed any extra sweeteners.” – Lucy
★★★★★ – “I was very skeptical, but these are legit.” – Luke from Facebook
Ingredients needed
Find the printable recipe with measurements below.
- Unsweetened applesauce. Double-check that it’s completely unsweetened, as I’ve noticed some brands sneak in sugar. You can make your own if you prefer, but make sure that it’s very smooth.
- Almond butter OR peanut butter. I tested both and couldn’t decide which one I liked more. If you try both and have a preference, let me know!
- Unsweetened cocoa powder. I prefer Dutch-processed cocoa powder, but you can use dark cocoa powder for a richer, bittersweet flavor.
- Liquid stevia. Optional, but good if you prefer sweeter brownies. I used 5-6 drops, but you can use as much as you prefer. Alternatively, use maple syrup or white sugar.
Frosting ideas
These brownies are delicious on their own, but you can take them up a notch by adding a simple frosting on top. Here are some of my favorites:
- Healthy frosting. My go-to frosting, made with applesauce and naturally sweetened with maple syrup.
- Coconut cream ganache. Microwave 1 cup of chocolate chips with 1 cup of canned coconut milk until melted, then spread over the cooled brownies.
- Chocolate glaze. Whisk powdered sugar with cocoa powder and thin with milk or water.
How to make applesauce brownies
Step 1- Mix. In a large bowl, stir together all of the ingredients until a smooth batter remains.
Step 2- Bake. Transfer the batter mixture to the prepared baking pan and bake for 18-20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 3- Cool and frost. Remove from the oven and let cool in the pan completely before frosting, if desired.
Step 4- Slice. Once frosted, slice and serve.
Arman’s recipe variations
- Make them nut-free. Swap the nut butter for sunflower seed butter or tahini.
- Experiment with mix-ins. Add semi-sweet chocolate chips, chopped walnuts, pecans, or coconut flakes.
- Enhance the brownie flavor. Add one teaspoon of vanilla extract or a pinch of salt.
Storage instructions
To store: Store leftover brownies in an airtight container in the refrigerator for up to two weeks.
To freeze: Place leftover brownies in a freezer-friendly container and store in the freezer for up to 6 months. Thaw at room temperature for 30 minutes.
Frequently asked questions
Yes, you can use mashed bananas or make my pumpkin brownies instead.
You can add extra stevia, or stir 2 to 3 tablespoons of maple syrup or sugar directly into the batter. I tested both, and they don’t affect the texture.
I tested a double batch in an 8 x 8 pan and found the brownies actually turned out fudgier because the thicker batter retained more moisture. Just increase the baking time to about 25 minutes.
✅ Nutrition reviewed
Since these brownies include healthier swaps and dietary subs, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Applesauce Brownies (3 Ingredients!)
Video
Ingredients
- 1 cup unsweetened applesauce
- 1/2 cup almond butter * See notes
- 2/3 cup cocoa powder
- 1 serving liquid stevia optional * See notes
Instructions
- Preheat the oven to 180C/350F and line a 9 x 4-inch pan with parchment paper. Set aside.
- In a large mixing bowl, combine the applesauce, almond butter, cocoa powder, and sweetener of choice until a smooth batter remains.
- Transfer the brownie batter to the loaf pan and bake for 18-20 minutes, or until the top looks set.
- Remove from the oven and let cool in the pan completely, before frosting, if desired.
Notes
- Almond butter sub: Any nut or seed butter works. I’ve made these with peanut butter, tahini, sunflower seed butter, and even cashew butter.
- Sweetener: I used 5 drops of liquid stevia. You can use as much or as little as you’d like.
- Leftovers: Store leftovers in the fridge for up to two weeks. They can be frozen for up to 6 months.
Nutrition
More recipes using applesauce
- Applesauce cake
- Apple blondies
- Applesauce pancakes
- Applesauce oat cookies
- Or more creative brownie recipes like black bean brownies, protein brownies, vegan brownies, or sweet potato brownies next.
Originally updated August 2020
This looks so creamy desert but still so healthy (without sugars). You think my parents (that like sweet foods) will like it?
Super easy to make and blown away by the texture and taste. I also made the frosting recipe using the rest of the can of applesauce no waste. Applesauce frosting also blew me away no powder sugar amazing. This is definitely a low calorie dessert gilt free. Thanks so much for the recipe.
They are very moist and have a great chocolate taste. I used dutch cocoa powder. Bake time for mine was very long in a loaf pan, but I just put foil over top and kept baking until top appeared done.
Today made this. In the morning.
Very tasty recipe. All ingredients I had already.
Very easy to make! I just need to buy stevia. I have powder. Is that the same?
Wow this new recipe is so easy to make.
Healthy and nutritious. Thanks!
Can I replace liquid stevia with honey?
Does anyone know the calories on this ? Btw these were so delicious !
I haven’t calculated it, but feel free to plug the ingredients into myfitnesspal for a breakdown 🙂
Hi…
Could I substitute cocoa powder for chocolate protein powder?
Thanks
I’ve only tried the recipe as written. Feel free to experiment and see!
Love this recipe , so easy , love the texture and the taste ! Thank you!
😀 So welcome!
THis recipe was super easy and super yummy! I cooked mine in a square cake pan 8×8 and used the protein PowerReviews frosting. Very impressed with the turnout ?
LOVE IT! 🙂
**protein powder
My husband and I are on day 1 of detoxing from holiday indulging…and this was a great way to ease into it! I used about 1/3 cup of cocoa powder and we skipped the icing. The first bite was a bit bitter like others have mentioned, but I love dark chocolate and really enjoyed the overall taste and texture! Definitely a great healthy option when you want something super chocolatey!
🙂 Love it!!