Preheat your oven to 350°F. While it heats, line an 8x8 inch baking pan with parchment paper or foil, leaving some overhang on the sides for easy removal. Lightly grease the lined pan with butter or cooking spray to prevent sticking. Having your pan ready before mixing the batter ensures you can pour immediately after combining ingredients, which prevents the cocoa powder from settling.

In a medium bowl, combine the applesauce and peanut butter, stirring until well blended and smooth. Add the cocoa powder and salt, mixing thoroughly until no dry cocoa streaks remain. I like to use unsweetened applesauce paired with creamy peanut butter because it creates a fudgy texture without being overly sweet. The cocoa powder blends better when stirred into the wet ingredients gradually rather than all at once.

Gently fold the chocolate chips into the batter from Step 2, if using them. The chips add pockets of richness and improve the brownie's texture. Pour the batter into your prepared pan from Step 1, using a spatula to spread it evenly into the corners. I find the optional chocolate chips are definitely worth including since this recipe has no added sweetener—they provide bursts of sweetness throughout.

Place the pan in your preheated 350°F oven and bake for 25 to 35 minutes, until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs (not completely dry). The exact time depends on your oven and how fudgy you prefer them—start checking at 25 minutes. These brownies should be dense and chewy, not cakey.

Remove the pan from the oven and let the brownies cool in the pan for 10 minutes. This resting period helps them set without becoming too firm. Transfer the pan to a wire cooling rack and let cool completely before cutting into squares. For clean cuts, I wipe my knife with a damp paper towel between each slice.