Prize Winning Applesauce Brownies

Brownies with zero added fat that still taste rich and fudgy. A full cup of applesauce replaces all the butter and oil, keeping the crumb moist while two-thirds of a cup of cocoa powder delivers the chocolate intensity.

Four eggs beaten into the batter one at a time provide the structure that butter would normally handle. Each egg adds richness, lift, and binding power, and beating them in individually gives the batter a smoother, more emulsified texture than dumping them all in at once.

The mix-ins are generous: 1½ cups of crushed pecans and a full cup of chocolate chips. The pecans add crunch and a toasty flavor that contrasts the soft, fudgy crumb, while the chocolate chips create melty pockets that make each bite feel more indulgent than the ingredient list suggests.

These bake in a large 13×9 pan, so the layer is thinner than a standard brownie. That means they set faster and develop slightly chewier edges.

Kitchen Tips

• Use naturally sweet applesauce, not the no-sugar-added kind. The fruit sugar in natural applesauce helps with browning and moisture retention.
• Cool completely before cutting. Applesauce brownies are softer than butter-based ones and need time to firm up, or they’ll crumble.
• Beat the batter well after adding the flour and cocoa. Without butter to tenderize, the eggs and applesauce need thorough mixing to create a smooth crumb.

Variations

• Add a teaspoon of espresso powder to the batter to amplify the chocolate flavor without adding coffee taste.
• Swap pecans for walnuts or leave the nuts out entirely for a nut-free version.
• Swirl in ¼ cup of peanut butter dollops before baking for a chocolate-peanut butter brownie.