Applesauce Brownies

these were Awesome!! I added an extra 1/2 cup cocoa. I know a reviewer suggested a 1/4 cup but once I caught my mistake it was too late. these are good.

This recipe was very enjoyable. This was a truly perfect recipe. We actually left out the walnuts and just put chocolate chips, and it turned out perfectly. I would make this recipe at home for sure.

I ran out of white flour so substituted half spelt flour. These turned out delicious, they have a moist cake-like texture. My kids love them.

I had a similar recipe years ago but could no longer find it. I had been wanting to make them and came across this one. Its a bit different but they’re good. I cut the recipe in half and like others I added my chocolate chips (omitted nuts) in the mix instead of on top. Will definitely add this to my make again recipes.

I’m renaming this Chocolate Brownie Cake. It truly is delicious. I dropped the sugar to 1 cup and it is still plenty sweet enough. I baked it in a 10×13 glass pan. I added the chocolate chips to the top but next time will stir them in. I did not have nuts so omitted them. I did not use a mixer but just mixed in a bowl. This recipe came out wonderful! My husband raved!!! First time posting so I mean this is GOOD!

These are absolutely delicious. I made some subtle changes such as using less sugar, and dark chocolate chips, as well as dark cocoa powder, which we adore for the richness in flavor. I used pecans and mixed it in with the batter, as recommended by others. I halved the recipe just in case we didn’t like it; next time I will make the entire recipe. I also sprinkled a small amount of powdered sugar over the top to make it look extra special. I would definitely serve this to company.

I loved it. It was moist and lovely. Halved the recipe and made it in a 9-inch square pan and subbed walnuts for pistachios. I also doubled the cocoa powder given in the recipe and like a lot of others who have tried this recipe, mixed the chocolate chips and nuts into the batter as opposed to sprinkling at the top. Will definitely make it again.

Very good, more like a cake than a brownie. Reminds me of a “snackin’ cake” whatever that is. The topping is nice because you don’t need a frosting. I made it using butter instead of margarine, everything else the same except I cooked it in a 13 x 9 greased & floured at 350 for 30 minutes. Anytime you cream butter & sugar, it sounds like a cake.

worst brownies ever! even the extra chocolate didn’t help. need more sweetness.

I had to make this for a project and they tasted amazing! They were so moist and had a sweet cinnamon taste to them!

I loved this recipe, though my fiance didn’t. I ended re-trying the recipe without cocoa powder and replacing the chocolate chips with butterscotch and it turned out really good as well.

Absolutely delicious !!

one of my friends make this for donna kelley my aid

nice way to use up applesauce.

Good. I replaced the eggs with Energ replacer, the sugar with agave syrup, the flour with a combo of quinoa flakes I found in my cupboard, gluten free flour, brown rice flour, powdered flax (you can guess why), some powdered chlorella, ground pumpkin seeds and a half scoop of brown rice protein powder. The choc chips make it yummy- probably a half cup. I wanted it to be delicious and ok for breakfast as a surprise treat. With all the protein and low glycemic agave it does that. Kids approved! (and my 5 yr old doesn’t approve very much!) here’s the thing: baked it 8 minutes longer.

I doubled the cocoa and they still didn’t have a good chocolate flavor. Putting the chocolate chips, sugar and walnuts on the top was a mess. They fell apart when I cut them so I had to let them sit out all day in order dry out a bit and then cut them. I wouldn’t call these brownies at all.

I really wanted to make these a little more “brownie-like” instead of “cakey.” So I doubled the cocoa, added an extra egg, changed to 1/2t of baking powder and halved the flour and cinnamon. While still not a chewy, ‘fudgy’ brownie, we like them fine. If I try these again, I would use brown sugar instead of white in the topping, or try a chocolate frosting.

I changed the recipe a tiny bit by using about 1/4 cup cocoa and only 1/3 to 1/2 cup of chocolate chips – just a personal preference. The brownies were really good! I was afraid they’d be almost TOO cake-y, but they ended up being just great. I under-baked it just slightly so that it was a little fudgier. Definitely some great brownies. I made about half the recipe but got about 16 pieces out of it instead of 24. 24 pieces would be a lot smaller and more like “bite-size”.

Very similar to a recipe I have used for years. We call them applesauce cake brownies because they more cake like. But please try these with the chocolate chips and sugar on top, it is what makes them sooooooooooo amazingly good. They don’t need frostining, the frostining is already there. My favorite “cake” of all time.

I altered the recipe a little. I cut the flour down to 1.5 C, and used 1/2 a cup of cocoa. I skipped the cinnamon and nuts (I like them, but my family doesn’t). The result: Five star chocolatey taste. The texture was a little springy, as you’d expect of a lower fat recipe, but very moist. It held together better than other cakey brownies I’ve tried.

So easy to make! I used my grandmas homemade applesauce, which is unsweetned because shes a diabetic. I used 1 cup of golden sugar, and instead of nuts i used coconut and I only had white chocolate chips… Turned out delicious!!!