Ann's Applesauce Brownies

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Ann's Applesauce Brownies

star rating (11) rate this recipe »
Published prior to 2008

More like a rich chocolate cake than a brownie, this dish takes the goodness of whole wheat flour and applesauce, combines it with chocolate (everyone's favorite) and nuts, and comes out a winner.

Batter
1/2 cup (1 stick, 4 ounces) butter or margarine
6 tablespoons (1 1/8 ounces) cocoa
2 tablespoons (7/8 ounce) vegetable oil
3/4 cup (5 1/4 ounces) sugar
2 large eggs, beaten
3/4 cup (6 ounces applesauce
1 1/4 teaspoons vanilla
1 cup (4 ounces) King Arthur Traditional Whole Wheat Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Topping
2 tablespoons (7/8 ounce) sugar
1/4 cup (1 ounce) chopped nuts
1/2 cup (3 ounces) chocolate chips

In a medium bowl, combine butter or margarine, cocoa, oil, sugar, eggs, applesauce, and vanilla. Mix well.

In a separate bowl, mix flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients, stirring just to combine. Spoon batter into a greased 8 x 8-inch pan.

Mix sugar, chopped nuts, and chocolate chips together. Sprinkle over batter.

Bake brownies in a preheated 350°F oven 30 to 35 minutes. Allow to cool slightly before cutting. Makes sixteen 2 x 2-inch squares.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.

Reviews

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  • star rating 11/25/2014
  • longhornmama from KAF Community
  • Makes a nice quick snack cake. Careful not to overbake, chocolate dries out quickly.
  • star rating 11/21/2013
  • Miranda from Chicago, IL
  • As other bakers noted, this recipe makes a cakey rather than chewy/fudgy brownie. I am resolutely in the chewy brownie camp, but I still think this recipe is a keeper. It has great chocolate flavor, and you can feel good about the applesauce (I used an apple/blueberry sauce with great success) and whole wheat flour.
  • star rating 10/19/2013
  • Tanya from Mission Viejo, CA
  • I made these for my chocoholic husband, and he loved them! Thank you for a recipe that not only satisfies his chocolate craving, but also helps me use the applesauce I make!
  • star rating 09/24/2013
  • Dinkel from KAF Community
  • I use carob in this brownie and it is wonderful! I've made it several times. Definitely a keeper!
  • star rating 11/21/2012
  • ChemLabLady from KAF Community
  • Wonderful brownies, but most people think it's a cake. I've made them with Divine Cocoa, butter and the topping as written. Then I tried with a 50:50 butter/margarine blend and muscovado sugar and used chocolate sprinkles rather than chips. The sprinkles make it look fancy, but have a tendency to fall off when I cut the brownies. The gang at work liked them both ways. The only problem with them is that it's hard to tell when they're done. All those melted chips on top leave the tester dirty.
  • star rating 04/17/2012
  • mandelk from KAF Community
  • I've made these twice now, each time substituting 1/2 cup Splenda for the sugar in the brownies. My brother, niece. and I all thought they were really tasty and had great chocolate flavor. Instead of the topping, I let the brownies cool for 30 min., then spread Smucker's sugar-free chocolate sundae topping on and sprinkle w/chopped nuts.
  • star rating 02/10/2011
  • from NY
  • I followed the recipe except for the topping, I only sprinkled sugar and shredded coconut on top (I didnt have choc chips and honestly wanted to stay away from more chocolate). The brownies taste like cake, they were ok, satisfied my sweet tooth, but were not OMG!
  • star rating 02/09/2011
  • Kelly from Rochester, NY
  • I made these brownies with my son. I did substitute raw sugar for the white sugar to make them a little more healthy. I also sifted the flour after I measured to make them a little lighter. We loved them, very cakey. I will make these again. I am always looking for wholesome treats for my family!
  • star rating 01/17/2011
  • dmg from calif
  • Wonderfully delicious! Will add this to my go to recipes! Great job KAF!
  • star rating 09/19/2009
  • Cassie from Lebanon, IN
  • Really good cake-like brownie made with whole-wheat flour, no way?... yes...KAF created it and made it wonderful. Great whole wheat brownie without the graining texture. Full of moist deliciousness.
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