Home > Desserts > Applesauce Brownies (Healthy, No Beans!) Applesauce Brownies (Healthy, No Beans!) May 4, 2020 | 99 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These double-chocolate ultra-fudgy Applesauce Brownies are made with no oil, no butter, and no refined flours! But the great news is – no veggies, strange specialty ingredients, or beans either. These brownies are incredibly tasty – you won’t even miss all the butter and oil! Try some of our other healthy baked goods like these Flourless Banana Muffins, this Healthy Ice Cream, or these Healthy Chocolate Cookies. What to expect from these Applesauce Brownies These healthy Applesauce Brownies are ridiculously tasty and made with much–better-for-you ingredients than you’ll find in most brownie recipes. I mean, I will admit they are significantly less healthy with a big scoop of ice cream and drenched in hot fudge sauce (like pictured above), but all things in moderation, right? 🙂 I’ll chat more about the ingredients in these applesauce brownies below, but I will say here they are made with peanut butter, so they’re more of a peanut butter-chocolate brownie. For the best fudge-like, pure-chocolate (no peanut butter) brownie recipe, check out these Healthy Brownies. That recipe also includes an optional chocolate frosting, so if you’d like to frost these Applesauce Brownies, use the frosting recipe on that post for these brownies! As far as texture goes, Applesauce Brownies are fairly fudgey but like more of a gooey cake-like brownie. There are no black beans, no vegetables, and no strange ingredients that will have you searching the aisles of a health food store. So let’s discuss what is actually in these brownies! Applesauce Brownie ingredients Creamy peanut butter. Make sure to use creamy, not chunky, peanut butter in these muffins. If you’re using natural peanut butter, be sure it is well mixed and incorporated (not separated or oily) before adding. I also recommend using peanut butter you genuinely love eating straight from the jar. We love dry-roasted and lightly salted peanut butter. Honey. Honey adds sweetness. The reason we use part honey and part brown sugar is because too much honey makes these brownies too moist. Brown sugar. This recipe uses very little brown sugar (especially when you consider how much sugar goes into a typical brownie recipe). This is also the one ingredient to play around a bit with; see “quick tip” below. Vanilla extract. Vanilla adds a nice flavor to the brownies. Unsweetened applesauce. If you’re using sweetened applesauce, you’ll want to reduce the amount of brown sugar. I’ve tested these brownies with unsweetened applesauce, so that is reflected in how much sugar is added to the recipe. (I’ve found different brands of sweetened applesauce are sweetened to different amounts, so unsweetened is the easiest way to control the amount of sweetness in these brownies.) Egg. These brownies need one large egg. Oat flour. More on this ingredient in the section below! Cocoa powder: Use natural cocoa powder, not a Dutch-process cocoa powder. I’ve tested these brownies with Dutched cocoa, and it does not work out well — the consistency and flavor are off! Baking soda, baking powder, salt. Here’s how to make sure your baking soda and powder are fresh. Dark chocolate chips: To keep these Applesauce Brownies more on the nutritious side, we’re using dark chocolate. Dark chocolate has essential fats your body needs and is a powerful source of antioxidants. (Source.) QUICK TIP Adjusting the brown sugar. If you are new to healthier desserts, you may want a bit more sugar in these brownies. If you make a lot of healthier recipes and don’t mind the brownies being less sweet, you can slightly reduce the sugar. We like these brownies best with a packed 1/4 cup up to 1/3 cup. I mentioned that Applesauce Brownies don’t have refined white sugar. So instead of using white flour, or even whole wheat flour, we use oats. The oats are blended into powdery oat flour. No need to buy this from the store, since it literally takes seconds to make it yourself. How to make oat “flour” Place old-fashioned or quick oats in a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour (see photo above on the right). Stir the oats around to be sure that all the oats have been finely ground. Measure the oat flour for these muffins after it’s been turned to flour and not in the original whole-oat form. Tips Line the pan. Leave an overhang of parchment paper to easily remove the brownies and cut into them on a cutting board. Make sure all ingredients are, in fact, gluten free. While the ingredients called for in these brownies are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Anyone with celiac disease needs to avoid all traces of gluten! Add a few dark chocolate chips on top. I like to add another small handful of chocolate chips on top of the brownie batter before putting it into the oven. This ensures there is a chocolate chip in every brownie bite! More healthy baked goods Healthy Zucchini Muffins with Greek yogurt Healthy Caramel Sauce with almond butter Chocolate Energy Bites with protein powder Chewy Granola Bars with miniature chocolate chips Healthy No-Bake Cookies with coconut FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Applesauce Brownies 5 from 30 votes - Review this recipe These double-chocolate super fudgy applesauce brownies are made with no oil, no butter, and no flour! But the great news is - no weird veggies or beans either! SAVE TO RECIPE BOX Print Recipe Applesauce Brownies 5 from 30 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These double-chocolate super fudgy applesauce brownies are made with no oil, no butter, and no flour! But the great news is - no weird veggies or beans either! Course Dessert, Snack Cuisine American, Vegetarian Keyword applesauce brownies Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 16 16 bars Calories 140kcal Author Chelsea Cost $3.72 Ingredients1/2 cup (135g) creamy peanut butter2 tablespoons (47g) honey1/4 cup (45g) brown sugar lightly packed Note 11 teaspoon vanilla extract1 large egg1/2 cup (112g) unsweetened applesauce1/4 cup (25g) oat flour (old-fashioned oats that have been blended)1/4 cup (19g) unsweetened cocoa powder (NOT dutch cocoa powder)1/4 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon fine sea salt1/2 + 1/4 cup dark chocolate chips, divided (can use semi-sweet or milk chocolate chips) InstructionsPREP: Preheat the oven to 350 degrees F. Line an 8-x-8 baking pan with parchment paper. (Do not use a different size pan; don't forget to line it or these brownies won't come out well.)MAKE OAT FLOUR: Place the oats (old-fashioned or quick oats) in a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Make sure to measure the 1/4 cup oat flour after it’s been turned to flour and not in the original whole-oat form.BATTER: In a large bowl, mix together the peanut butter, honey, brown sugar, vanilla, egg, and applesauce. Once completely mixed and smooth, add the oat flour, cocoa powder, baking soda, baking powder, salt, and 1/2 cup (92g) chocolate chips. Stir together until combined.BAKE: Use a spatula to transfer every bit of the mixture into the lined baking pan. Smooth the top in one even layer. Sprinkle the remaining 1/4 cup (38g) chocolate chips over the mixture and gently press them in. Bake for 20-22 minutes or until lightly puffy. I like to slightly under-bake the brownies because they will be softer, chewier/fudgier and overall taste better. You'll know they're done when the batter pulls away from the edges slightly or a toothpick when inserted into the center (not in a chocolate chip) comes out with moist crumbs or comes out clean.ENJOY: Remove and allow to cool in the pan on a cooling rack for about an hour before cutting into the brownies and enjoying.STORAGE: Store cooled brownies in an air-tight container at room temperature for up to a week. These brownies are best within 2-3 days of being made. Recipe NotesNote 1: If you are new to healthier desserts, you may want a bit more sugar in these brownies. If you make a lot of healthier recipes and don't mind the brownies being less sweet, you can slightly reduce the sugar. We like these brownies best with a lightly packed 1/4 cup. If you'd like them sweeter add 1/3 cup. Note 2: Make sure all ingredients are, in fact, gluten free. While the ingredients called for in these brownies are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Nutrition FactsServing: 1serving | Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 110mg | Potassium: 187mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.