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Applesauce Pecan Brownies
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5 from 9 votes

Old Fashioned Applesauce Pecan Brownie Recipe

Course Dessert
Cuisine North American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 brownies
Author adapted from The Betty Crocker Cooky Book


  • ½ cup unsalted butter
  • 2 ounces 57 grams dark chocolate
  • ¾ cup granulated or caster sugar
  • 2 eggs beaten
  • ½ cup smooth applesauce
  • 1 teaspoon vanilla
  • ¾ cup all-purpose plain flour
  • ¼ cup cocoa
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup pecans roughly chopped


  • Preheat the oven to 350°F (175°C or 165° for fan ovens, gas mark 4).
  • Lightly grease a 9 x 9 x 1¾ inch (23 x 23 x 5 cm) square baking pan.
  • Heat the butter and chocolate together in a saucepan over very low heat, stirring constantly, until the two ingredients melt together.
  • Remove the pan from the heat and stir in the sugar, applesauce and vanilla. Then stir in the beaten eggs.
  • Sift together the flour, cocoa, baking powder, baking soda and salt together and stir into the mixture in the saucepan.
  • Beat with a wooden spoon until smooth, then stir in the chopped pecans.
  • Spread the batter in the pan, smoothing the top.
  • Bake for 15 to 20 minutes, or until the top springs back when touched lightly.
  • Cool completely (or for as long as you can resist) before cutting and serving. The brownies do slice better the closer they are to room temperature.
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