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Applesauce Brownies

These moist, cinnamon-flavored brownies are quite easy to make. The recipe can also be doubled and baked in a jelly roll pan. My husband and I live on a farm in central Nebraska and have two grown daughters. —Bernice Pebley, Cozad, Nebraska
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    16 brownies


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup applesauce
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • 1 tablespoon sugar


  • In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in applesauce. Pour into an 8-in. square baking pan coated with cooking spray.
  • Combine topping ingredients; sprinkle over batter. Bake at 350° for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts
1 brownie: 154 calories, 7g fat (3g saturated fat), 21mg cholesterol, 65mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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Average Rating:
  • knollbrookcook
    Aug 27, 2019

    These turned out good. They are not a very chocolaty brownie and more like cake, so I’m not sure I would make them again as a brownie. There is nothing wrong with the recipe though. They rose up nice and the topping is good on the top.

  • Jackie
    May 14, 2017

    I made these with Brummell & Brown margarine (I was out of butter) and used 3T cocoa. I only had white chocolate chips so I used those on top and added pecans to the mix. They are delicious!

  • Janadele
    Apr 27, 2017


  • sgronholz
    Jul 10, 2015

    My husband and I really enjoyed these brownies! I followed julezh's advice and increased the cocoa to 1/4 cup...yum! I also substituted 1/8 cup Greek yogurt for half the butter and omitted the sugar and nuts in the topping (we're not big fans of nuts). These brownies are very cake-like, moist and delicious...I will definitely make them again!

  • mollymay4
    Apr 13, 2015

    These were very good. Finished the pan in no time. I did use light butter and it came out fine. Would call this a cake more than a brownie. Don't think the sugar in the topping was necessary.

  • julezh
    Jul 10, 2014

    My husband liked these flavorful, not overly sweet brownies. I did increase the cocoa to 1/4 cup on the first try which gives just a hint of chocolate, the cinnamon is subtle yet a delicious surprise. To save a few calories I used 1/4 cup mini chocolate chips and slightly less than 1/2 cup of chopped nuts and omitted the sugar in the topping. Will definitely double this in a jelly roll pan for larger crowds.