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
These look fantastic….I see they must be refrigerated….what solution would you offer me if I told you my husband requires warm-able brownies because he prefers his cold ice cream to compliment his ooey-gooey warm brownies (without risking a bowl full of chocolate-y/nut buttery goo)?? 😉
Thanks, Natalie! Hmmm I guess warm them up 🙂
What is the nutrional facts for these brownies?
Hi Lilly! If you go to myfitnesspal, it will break it down for you! 🙂 Enjoy!
Hey there! I am at work today and plan on making these tomorrow when I get home!! Yay! They look incredible.
Here is my question I hope you can help me out with. I don’t have any of the smaller pans you mentioned 🙁 I have only a standard loaf pan or square 8×8 or 9×9 , or a big cake pan. Do you know how I could best convert this awesome recipe for one of my pans?
thank you so much
Hi Jenn! I think making it in either of those pans is fine, just keep an eye on the baking time 🙂
I have made this a couple of times now (without frosting). The first few bites I found to be a bit bitter for my taste, but the more I ate it (and the longer I go without consuming refined sugars) the more I enjoyed the dark chocolate taste. I have been adding some ground chipotle pepper to the mix to give it a nice little kick. Great recipe!
🙂 Thanks, Lauren- They definitely aren’t sweet but a gem for dark cocoa lovers 🙂
May I ask how much sweetener you added? Glad you are enjoying yours. When I made some without sweetener I found the result completely inedible but the site owner says he did recommend some sweetener. I didn’t see that bit!
Very bitter results. I haven’t added frosting but the basic brownie is so bitter I think it’s beyond rescue.
Where did I go wrong?
Julie, with all due respect, the recipe states that it will be dark and rich toasting. If it’s too bitter, it may be due to your cocoa powder you used. I also mentioned in the post that if you want a sweet brownie, add sweetener to it.
aH, I didn’t see the bit about sweetener, just thought the applesauce would be enough! Silly me.
Hi
This ask for almond butter. Here where I live don’t sell almond butter. I don’t like nut version of butter. Here do sell coconut butter. Will that be okay work with this recipe (also banana version too….I love banana)?
I haven’t tried it with that, I’m sorry- This will be- Here is one for you – https://thebigmansworld.com/2015/10/05/healthy-3-ingredient-flourless-brownies/ you can try using sunflower seed butter?
Help! I made these and had to throw them away as they were extremely bitter. I used Hershey’s CoCo Powder. This was the second brownie recipe I tried that called for CoCo powder and both were too bitter to eat. Any thoughts?
Hi there! You should add the optional sweetener- They are supposed to be dark and rich tasting 🙂
The recipe only mentions the frosting (which I did create with melted choc chips), are you suggesting a sweetener in the brownies? If so, what? I don’t want to use anything like Stevia or sugar substitute.
I had the same issue, but I was also using the dark chocolate cocoa instead of regular. I made a second batch with a bit of maple syrup (like 2 tablespoons worth). Worked perfect!
Thanks for the feedback, Bailie!
I cannot thank you enough for this recipe and the sweet potato/pumpkin variations. As someone who unfortunately developed a banana allergy in her 20s (yea, it really sucks), it is so hard to find recipes without bananas/frozen bananas etc. I miss their flavour and versatility so much. so to sum up, thank you!!!
You are so welcome, Amanda! I’m so glad you are able to enjoy this 🙂
What if your almond butter isn’t drippy?
Hi Kristy! It might be a little more coarse, but it will still work 🙂
I tried these, they were delish. i liked them even better before they were baked!
Hahaha I love that- Thanks so much, Anu!
Thinking these could be made AIP by using coconut manna/butter and carob…hmmm.
Please let me know how it works out, Karin 🙂
I just made your apple blondies this week and I cannot wait to make this chocolate version next week 🙂 My partner and my friends are always surprised when they taste the recipes I make from your website and I tell them the ingredients! It`s great to be able to eat desserts which satisfy my sweet tooth but are really healthy and won`t make me feel guilty lol Keep going!
😀 Oh I can totally relate, Diana- I was shocked the other week when I realised my favorite brownie had the same caloric content as THE ENTIRE PAN!!!!!
Thanks so much for your kind words 🙂
Looks like I missed out on apple week BIG time… :'( but hopefully I can make these brownies soon!
I know you said to cool them off first, but I couldn’t wait, and they were phenomenal!!! I can’t wait to see how they taste after some time in the fridge. Thank you so much for the recipe!!!
😀 That’s what I like to hear- Thanks so much, Susan!
Looks so good! I have to try these!
Enjoy, Bharat!