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.