These moist, cinnamon-flavored brownies are quite easy to make. The recipe can also be doubled and baked in a jelly roll pan. My husband and I live on a farm in central Nebraska and have two grown daughters. &mdash;Bernice Pebley, Cozad, Nebraska

Applesauce Brownies

butter, softened

sugar

all-purpose flour

baking cocoa

baking soda

cinnamon

applesauce

TOPPING:

chocolate chips

walnuts

2g protein.  <B><b>Diabetic Exchanges</b>: </B>1-1/2 starch

In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in applesauce. Pour into an 8-in. square baking pan coated with cooking spray.

Combine topping ingredients; sprinkle over batter. Bake at 350&deg; for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

If you’re looking for a lighter brownie that satisfies the chocolate baked good craving without all of the fat, try this recipe with my tweaks: Used 1/2 cup white granulated sugar, 1/4 packed dark brown sugar (could use 1/8 cup Splenda brown sugar also) Added vanilla extract Doubled the baking cocoa amount Added about a tsp of cornstarch Sifted all of the dry ingredients together before adding to batter Used Lily’s dark chocolate chips (made with Stevia) and chopped walnuts to top.   Fluffy brownie (a mix between ‘cake’ and ‘fudge’ consistency), lots of chocolate flavor thanks to the extra cocoa powder, and pretty guiltless.   I also mixed in the applesauce before the dry ingredients so that the baking soda has a chance to dissolve fully.

My husband liked these flavorful, not overly sweet brownies.  I did increase the cocoa to 1/4 cup on the first try which gives just a hint of chocolate, the cinnamon is subtle yet a delicious surprise.  To save a few calories I used 1/4 cup mini chocolate chips and slightly less than 1/2 cup of chopped nuts and omitted the sugar in the topping.  Will definitely double this in a jelly roll pan for larger crowds.

These were very good. Finished the pan in no time. I did use light butter and it came out fine. Would call this a cake more than a brownie. Don't think the sugar in the topping was necessary.

My husband and I really enjoyed these brownies! I followed julezh's advice and increased the cocoa to 1/4 cup...yum! I also substituted 1/8 cup Greek yogurt for half the butter and omitted the sugar and nuts in the topping (we're not big fans of nuts). These brownies are very cake-like, moist and delicious...I will definitely make them again!

These turned out good. They are not a very chocolaty brownie and more like cake, so I’m not sure I would make them again as a brownie. There is nothing wrong with the recipe though. They rose up nice and the topping is good on the top.

applesauce brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 16

Author : Taste of Home Editorial Team

Ingredients

Instructions

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