We used to make brownies from the box mix all the time when I was growing up. I loved underbaking them just a tiny bit so they were still gooey and fudgy and as close to tasting like the raw mix as possible. So now that I’m a mom, I’ve been thinking of all the food traditions I want to bring into my growing family. Homemade brownies are a MUST!
Even though my newborn is way too young for brownies, I’ve been craving them like crazy lately. And also maybe because I’m a new mom, I’ve really had applesauce on the brain. Needless to say, these nutritious, gluten free Applesauce Brownies are really hitting the spot for me right now. They’re fudgy, a little cakey, chocolatey, moist, and nutty from the almond butter I mix into the batter. Because, honestly, why not?!
Ingredients and Substitutions
How to Make Applesauce Brownies
Storing and Reheating
Using applesauce in baked goods like these Applesauce Brownies is so genius! It adds so much moisture and is a great way to add natural sweetness so you can reduce the added refined sugar you’d normally find in a traditional brownie. For this recipe, there’s really no substitute for it.
Natural nut butter, made with just nuts and salt, is the way to go for this recipe. I use almond butter because it has a more subtle nutty flavor that goes great with chocolate, but any other natural nut butter like peanut or cashew works great. If you have a nut allergy, use a natural seed butter like sunflower seed butter for a similar flavor and texture. Using nut or seed butter gives these brownies healthy fats (instead of using butter), plant-based protein, and even more moisture. Can you tell I like my brownies fudgy?!
Cocoa powder adds to the chocolatey-ness of the brownies and gives the baked brownies a nice texture.
I only use a small amount of almond flour to give these brownies just the right amount of cakiness while still being fudgy. Almond flour also has a subtle nuttiness that plays nicely with the nut butter. Using almond flour also means these brownies are totally gluten-free and grain-free. Win-win!
Somewhere between milk and dark chocolate, bittersweet chocolate isn’t too sweet or too bitter, which makes it perfect for these Applesauce Brownies. And saving some chocolate chips for the top makes the brownies look extra pretty when they come out of the oven.
The applesauce doesn’t provide quite enough sweetness or the necessary texture for the entire brownie, so I add a little coconut sugar or brown sugar to the mix to balance the bitterness of the chocolate. Using brown sugar really gives these brownies a more deep, caramel-y flavor than just using plain white sugar.
One egg is all you need to bind everything together and give the brownies a little rise. Vegans can swap a flax egg here.
Are you even baking if you’re not using vanilla extract? Vanilla gives baked goods a little extra something special with a touch of complex sweetness. It just makes sense in an Applesauce Brownie.
Just for a little help rising in the oven.
Start by preheating the oven to 350 degrees and line an 8×8 metal baking pan with parchment paper.
In a large bowl, whisk to combine the applesauce, almond or peanut butter, coconut or brown sugar, egg, and vanilla extract until smooth.
Add the cocoa powder, almond flour, and baking soda and whisk to combine.
Stir in the chocolate chips, reserving some to sprinkle on top.
Add the batter to the lined baking pan and add more chocolate chips on top.
Bake for 20-25 minutes until the center has set, being careful not to over bake! Top with flaky sea salt, slice into squares, and serve warm.
Cut the brownies into equal-ish squares and let them cool completely before storing. Store them in an airtight container in a single layer, or with parchment paper between the layers if you stack them in the container. They’ll keep at room temperature for 3-4 days or in the refrigerator if wrapped well for one week. You can also tightly wrap each brownie individually to keep in the freezer for up to 6 months.
Reheating your brownies is a personal choice. Some people like them cold straight from the fridge while others (me!) love to warm them up in the microwave for 10 seconds first. It’s up to you!
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
