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
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.
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.