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
Reviews
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.
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!
Excellent
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!
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.
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.