Name: Applesauce Brownies
Prep time: 15 min
Cook time: 30 min
Ingredients: 1/2 cup pure cane sugar; 1/2 cup coconut oil (melted); 1/2 tsp cinnamon; 1/2 tsp sea salt; 2 tbsp cocoa powder; 2 cups unsweetened applesauce; 2 cups unbleached all-purpose flour; 1 1/2 tsp baking soda; 2 tbsp pure cane sugar; 1/2 cup pecans; 6 oz dairy-free chocolate chips

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Any time I can pack hidden fruits or veggies into recipes to make them more wholesome, I’m happy. Cauliflower blended into pasta sauce, zucchini grated into muffin batter, or, in this case, applesauce whisked into brownie batter. You’ll love these applesauce brownies because they are:

Made in just one bowl, without having to mix dry and wet ingredients separately
Doubled down on chocolate, with cocoa powder in the batter and chocolate chips in the topping
Kid-friendly, with wholesome ingredients like fruit and nuts while still providing a sweet treat

Brownie Ingredients

These brownies call for just 9 ingredients you probably already have in your pantry.

Pure cane sugar: I always prefer to use pure cane over granulated sugar. It’s less refined and has a slightly more complex flavor, almost like molasses or brown sugar. Also, if you are a strict vegan, most white granulated sugar is refined using animal bone char. No, thank you!

Coconut oil: Melted coconut oil is key in keeping these brownies moist. I recommend using refined coconut oil, which doesn’t retain any coconutty flavor, letting the chocolate shine.

Cinnamon: A nice compliment to the chocolate. This is optional.

Cocoa powder: Use regular, Dutch process, or even cacao powder — whatever you have on hand. Since the batter only calls for two tablespoons, the version you use won’t greatly impact the results.

Applesauce: Use unsweetened, as sweetened applesauce catapults the sweetness of the recipe over the top.

Flour: Always use a good, unbleached, all-purpose flour (organic if possible).

Baking soda: Since the recipe doesn’t call for eggs, baking soda is key for giving the brownies some lift.

Pecans: People usually either LOVE or HATE nuts in brownies. I’m in the “LOVE” camp all the way. I think the nutty topping adds a great textural contrast and adds to the hearty, wholesome feel of these brownies.

Chocolate chips: Use your favorite dairy-free brand.

How to Make Applesauce Brownies

The beauty of these brownies is that you dump all the ingredients into one bowl — no fussing with dry ingredients and separate wet ingredients.

Combine all the brownie batter ingredients. Mix together in a large bowl until well combined, then pour into a greased 9×13 inch pan.

In the same bowl, combine the topping ingredients. Sprinkle the topping over the batter. The chocolate chips in the topping are key! Since the batter itself isn’t very chocolatey (it only calls for 2 tablespoons of cocoa powder), the chocolate chips really help reinforce the chocolate flavor.

Bake until set, about 30 minutes, and let it cool thoroughly before slicing so that your cuts come out clean.

These brownies store well and stay moist if tightly covered and kept in the refrigerator. They’ll stay good for up to five days kept this way.

Ingredient Swaps and Substitutions

To make this gluten free: Try swapping out your favorite one-to-one gluten free flour.

Nuts: This recipe is also delicious with chopped walnuts instead of pecans. If you have a nut allergy, you can remove them altogether.

Whole wheat variation: To make these brownies even more wholesome, try swapping out half the all-purpose flour (1 cup) for whole wheat flour. The flavor will be earthier and the texture may be a little more dense.

Looking to level up your vegan baking skills? Try one of these treats next: