Applesauce Brownies

5 from 233 votes

Applesauce brownies are fudgy brownies that replace the flour and butter with applesauce! One bowl and just 4 ingredients, they are a healthier chocolate dessert! 

When it comes to healthy desserts, we can never say no to no bake brownie bites, cookie dough bites, and these brownies made with applesauce.

applesauce brownies

I’ve been meaning to do a brownie recipe with applesauce after making these pumpkin brownies. While pumpkin has a firmer texture, I thought the applesauce would make it even more gooey and fudgy…and I was correct. 

While applesauce is often used to replace fat and oil in baking recipes, it can also work to keep desserts moist, too. I often use applesauce in other recipes, like quick bread and oatmeal cookies, but this was a first when it came to a chocolate dessert. 

I was pleasantly surprised with both the taste and texture of them, especially when I’m in need of a healthy chocolate fix. Not only are they vegan and gluten free, but are also paleo, too!

Now, these aren’t your real deal box mix kind of brownies, but when you are looking for a guilt free fix, this ticks the boxes!

How do you make applesauce brownies

The Ingredients

  • Unsweetened applesauce– Be sure your applesauce is completely unsweetened, with no added sugar. You are welcome to use a homemade one, but ensure it is a smooth texture. 
  • Almond butter OR peanut butter– Drippy and smooth almond butter (or peanut butter) with no added sugar or salt. 
  • Cocoa Powder– Unsweetened cocoa powder. You can use dark cocoa powder if you’d like a richer flavor. 
  • Liquid stevia– Optional, but recommended to give the brownies some sweetness. I used 5-6 drops, but use more if you’d prefer sweeter brownies. 

The Instructions

Start by mixing together all your ingredients, until a batter remains. Carefully transfer the brownie batter into a lined 9 x 4-inch pan. Bake the brownies for 18-20 minutes, until firm on top. Allow the brownies to cool in the pan completely, before slicing up. 

brownie recipe with applesauce

Frosting Ideas 

These brownies taste delicious on their own, but take it up a notch by adding a simple frosting on top!

  • Coconut Cream ganache– Mix 1 cup of chocolate chips with 1 cup of warm coconut milk (from a can) and spread over the cooled brownies.
  • Chocolate Glaze– Mix powdered sugar with cocoa powder and thin out with milk or water.
  • Applesauce frosting– My go-to frosting! This homemade frosting needs just 4 ingredients and uses even more applesauce! 

Tips for perfect applesauce brownies

  • Applesauce brownies are not sweet, so add extra sweetener to compensate. 
  • Do not overbake the brownies, as they continue to firm up once they cool down.
  • The applesauce yields a very fragile texture (once cooked). I recommend once the brownies have cooled down, to refrigerate them for a further 30 minutes, to firm up more.
  • For an extra chocolate hit, fold through some dairy free chocolate chips or even some crushed walnuts.
  • If you’d like to make these brownies nut free, use smooth sunflower seed butter or tahini. 

Storing and Freezing Brownies

  • To store: These brownies must always be stored in the refrigerator, to remain fudgy and firm. They will keep well for up to 2 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 prior to eating. 

applesauce brownies

More healthy desserts you’ll enjoy

Watch how to make it

chocolate brownie with applesauce

Applesauce Brownies (3 Ingredients!)

A delicious, three ingredient brownie recipe made with unsweetened applesauce! These fudgy and gooey brownies are healthy and flourless, and completely vegan, gluten free, and paleo!
5 from 233 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 9 brownies
Calories: 96kcal
Author: Arman



  • 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 all your ingredients until a smooth batter remains.
  • Transfer the brownie batter to the loaf pan and bake for 18-20 minutes, or until a cooked on top.
  • Remove from the oven and let cool in the pan completely, before frosting, if desired.


I used 5 drops of liquid stevia. You can use as much or as little as you'd like.
Frost the brownies with applesauce chocolate frosting.
TO STORE: These brownies must always be stored in the refrigerator, to remain fudgy and firm. They will keep well for up to 2 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 prior to eating. 


Serving: 1brownie | Calories: 96kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Sodium: 3mg | Potassium: 221mg | Fiber: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg | NET CARBS: 4g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


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    84 thoughts on “Applesauce Brownies

    1. 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!!!

    2. 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!

    3. 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!!!

    4. 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?

        1. 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.

          1. 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!

    5. 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)?

    6. 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?

      1. 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.

    7. 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!

        1. 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!

    8. 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

    9. 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)?? 😉

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