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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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  • Megan
    Dec 14, 2020

    If you’re looking for a lighter brownie that satisfies the chocolate baked good craving without all of the fat, try this recipe with my tweaks: Used 1/2 cup white granulated sugar, 1/4 packed dark brown sugar (could use 1/8 cup Splenda brown sugar also) Added vanilla extract Doubled the baking cocoa amount Added about a tsp of cornstarch Sifted all of the dry ingredients together before adding to batter Used Lily’s dark chocolate chips (made with Stevia) and chopped walnuts to top. Fluffy brownie (a mix between ‘cake’ and ‘fudge’ consistency), lots of chocolate flavor thanks to the extra cocoa powder, and pretty guiltless. I also mixed in the applesauce before the dry ingredients so that the baking soda has a chance to dissolve fully.

  • 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.