Chocolate Applesauce Brownies

Here are my applesauce brownies with no eggs, made with simple ingredients like applesauce, almond butter, cocoa powder, stevia, and vanilla for a rich chocolate treat that’s easy to whip up.

These brownies are perfect when you’re out of eggs or just want a lighter dessert option. They’re fudgy, chocolatey, and honestly, no one ever guesses they’re egg-free until I tell them!

What Kind of Applesauce Should I Use?

For these brownies, unsweetened applesauce is your best bet since you’re already adding stevia for sweetness. Both store-bought and homemade applesauce work great, so use whatever you have on hand. If you only have sweetened applesauce in your pantry, you might want to cut back on the stevia a bit to avoid making your brownies too sweet. The texture doesn’t matter much here – smooth or chunky applesauce will both work fine, though smooth will give you a more uniform brownie texture.

Options for Substitutions

This recipe is already pretty simple, but here are some swaps you can make if needed:

• Almond butter: Any nut or seed butter works here – try peanut butter, cashew butter, or sunflower seed butter if you have a nut allergy. Just make sure it’s well-stirred and creamy for the best texture.
• Applesauce: Mashed banana or pumpkin puree can replace the applesauce in equal amounts. Keep in mind that banana will add its own flavor, while pumpkin keeps things more neutral.
• Cocoa powder: You’ll want to stick with cocoa powder for this recipe since it’s a key ingredient for the brownie flavor and texture. Dutch-processed or natural cocoa both work fine.
• Stevia: If you don’t have stevia, you can use monk fruit sweetener, erythritol, or regular sugar. If using regular sugar, start with 1/3 cup and adjust to taste. For other sweeteners, follow the package conversion guidelines.

Watch Out for These Mistakes While Baking

The biggest mistake with egg-free brownies is overbaking them, which turns them dry and crumbly instead of fudgy – since there are no eggs to provide structure, pull them out when a toothpick comes out with a few moist crumbs, not completely clean.

Make sure your almond butter is well-stirred before measuring, as separated nut butter can throw off the moisture balance and leave you with either too-dry or too-oily brownies.

Another common error is skipping the cooling step, which is actually crucial here since these brownies need time to firm up and set properly – let them cool completely in the pan for at least 30 minutes before cutting.

If you want an even richer chocolate flavor, try adding a pinch of salt to the batter, which helps balance the sweetness of the stevia and makes the cocoa taste more intense.

What to Serve With Applesauce Brownies?

These brownies are perfect on their own as an afternoon snack or dessert, but they’re even better with a scoop of vanilla ice cream on top while they’re still warm. A cold glass of milk is always a good call with brownies, or if you’re feeling fancy, try them with a hot cup of coffee or tea. Since these brownies are a bit healthier than traditional ones, you could also serve them alongside fresh berries like strawberries or raspberries for a nice contrast. They’re great for packing in lunchboxes or bringing to potlucks since they don’t need to be refrigerated.

Storage Instructions

Store: Keep your brownies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. I actually prefer them cold from the fridge because they get a bit fudgier and more dense, which is perfect with a glass of almond milk.

Freeze: These brownies are great for freezing! Cut them into individual squares and wrap each one in plastic wrap, then store in a freezer bag for up to 3 months. It’s nice to have a stash ready when you need a quick chocolate fix.

Enjoy: If you froze them, just thaw at room temperature for about 30 minutes, or enjoy them straight from the freezer for a fudgy, almost ice cream-like treat. You can also warm them in the microwave for 10-15 seconds if you want that fresh-baked feel again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 480-560
• Protein: 11-14 g
• Fat: 28-34 g
• Carbohydrates: 55-65 g

Ingredients

• 1 1/4 cups applesauce (I use Mott’s Unsweetened for the best consistency)
• 2/3 cup almond butter (stirred well until smooth and drippy)
• 2/3 cup cocoa powder (I prefer Hershey’s Special Dark for a richer color)
• 1 serving stevia
• 1/2 teaspoon vanilla extract

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F.

While it heats, line an 8×8 inch baking pan with parchment paper or lightly grease it with cooking spray.

This prevents sticking and makes removal easier after cooling.

Step 2: Mix the Brownie Batter

• 1 1/4 cups applesauce
• 2/3 cup almond butter
• 2/3 cup cocoa powder
• 1 serving stevia
• 1/2 teaspoon vanilla extract

In a medium bowl, combine the applesauce, almond butter, cocoa powder, stevia, and vanilla extract.

Stir until you have a smooth, uniform batter with no streaks of cocoa remaining.

I find it helpful to add the cocoa powder gradually while stirring to avoid lumps—this ensures the brownies have an even, rich chocolate flavor throughout.

The batter should be thick but spreadable.

Step 3: Bake the Brownies

• brownie batter from Step 2

Pour the brownie batter from Step 2 into your prepared pan and spread it evenly with a spatula.

Bake for 18-20 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan—this indicates they’re fudgy rather than cakey.

The top should look matte and set, not glossy.

Step 4: Cool and Serve

Remove the brownies from the oven and let them cool completely in the pan on a wire rack or countertop—this usually takes about 30-45 minutes.

I recommend letting them cool fully before cutting, as warm brownies are fragile and will fall apart.

Once cooled, cut into squares and serve as is, or add your favorite frosting if desired.

Chocolate Applesauce Brownies

Delicious Chocolate Applesauce Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12 pieces

Calories 520 kcal

Ingredients

  

• 1 1/4 cups applesauce (I use Mott's Unsweetened for the best consistency)
• 2/3 cup almond butter (stirred well until smooth and drippy)
• 2/3 cup cocoa powder (I prefer Hershey's Special Dark for a richer color)
• 1 serving stevia
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F. While it heats, line an 8x8 inch baking pan with parchment paper or lightly grease it with cooking spray. This prevents sticking and makes removal easier after cooling.
• In a medium bowl, combine the applesauce, almond butter, cocoa powder, stevia, and vanilla extract. Stir until you have a smooth, uniform batter with no streaks of cocoa remaining. I find it helpful to add the cocoa powder gradually while stirring to avoid lumps—this ensures the brownies have an even, rich chocolate flavor throughout. The batter should be thick but spreadable.
• Pour the brownie batter from Step 2 into your prepared pan and spread it evenly with a spatula. Bake for 18-20 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan—this indicates they're fudgy rather than cakey. The top should look matte and set, not glossy.
• Remove the brownies from the oven and let them cool completely in the pan on a wire rack or countertop—this usually takes about 30-45 minutes. I recommend letting them cool fully before cutting, as warm brownies are fragile and will fall apart. Once cooled, cut into squares and serve as is, or add your favorite frosting if desired.