If you have a sweet tooth but prefer to keep things a little healthier, you’re going to fall in love with this Flourless Dark Chocolate Brownies with Applesauce Recipe. These brownies strike the perfect balance between rich, indulgent chocolate flavor and moist, tender texture, all without a single grain of flour. Thanks to the use of dark chocolate and applesauce, they boast wonderful depth and natural sweetness while keeping the crumb delightfully fudgy. Whether you’re gluten-free, cutting back on refined ingredients, or just want to try a delicious twist on the classic brownie, this recipe is a total winner that never disappoints.
Ingredients You’ll Need
The magic of these flourless brownies lies in their simple yet thoughtfully chosen ingredients. Each element plays a vital role, lending taste, texture, or structure without the usual flour, resulting in a brownie that’s both decadent and wholesome.
- 100g dark chocolate (70% cocoa or sugar-free): This forms the rich, intense chocolate base that makes these brownies truly luxurious.
- 50g (¼ cup) unsweetened applesauce: A brilliant natural binder and sweetener that keeps the brownies moist without flour.
- 100g (½ cup) coconut sugar (or erythritol): Adds subtle caramel notes along with sweetness, while keeping the sugar content balanced.
- 2 large eggs: Provide structure and help bind the ingredients for the perfect fudgy consistency.
- 1 tsp vanilla extract: Enhances the chocolate flavor with a warm, aromatic touch.
- ¼ tsp fine sea salt: Balances the sweetness and intensifies the chocolate’s depth.
- 30g (¼ cup) unsweetened cocoa powder, sifted: Adds extra chocolate punch and richness to the batter.
- 1 tbsp almond flour or unflavored protein powder (optional): Helps with texture and adds a slight nutty undertone when used.
How to Make Flourless Dark Chocolate Brownies with Applesauce Recipe
Step 1: Preheat Your Oven and Prep Your Pan
Start by heating your oven to 175°C (350°F). Line an 8×8-inch square baking pan with parchment paper, making sure to leave some overhang on the sides so the brownies will be easy to lift out once baked. This prep step sets the stage for easy cleanup and perfect brownie edges.
Step 2: Melt the Chocolate to Silky Perfection
Using a heatproof bowl over simmering water, gently melt the dark chocolate until smooth and glossy. Stir constantly to avoid burning and to ensure the chocolate melts evenly. Once melted, set it aside to cool just a bit — this helps avoid scrambling the eggs in the next step.
Step 3: Whisk Eggs and Coconut Sugar until Light and Frothy
In a separate medium bowl, beat the eggs together with the coconut sugar for 2 to 3 minutes. You’re aiming for a lighter color and a slightly frothy texture here. This step is essential for adding air and lightness, which balances the density of the flourless batter beautifully.
Step 4: Combine Wet Ingredients
Into your egg-sugar mixture, stir in the vanilla extract, sea salt, and unsweetened applesauce. These ingredients add flavor, balance sweetness, and provide moisture, ensuring your brownies come out irresistibly tender.
Step 5: Marry the Chocolate and Egg Mixture
Slowly pour the melted, cooled dark chocolate into the wet ingredients while whisking constantly. This gradual mixing maintains a smooth and creamy batter without lumps or curdling. This is the moment when your brownie base really starts to come together.
Step 6: Fold in Your Dry Ingredients
Sift in the cocoa powder and, if you’re using it, the almond flour or protein powder. Gently fold everything together until just combined. It’s important not to overmix here to keep the texture dense and fudgy rather than cakey.
Step 7: Bake to Chewy, Fudgy Perfection
Pour the batter evenly into your prepared pan and smooth the surface. Bake for about 20 to 25 minutes. You’ll know they are done when the center looks set but still has a few moist crumbs sticking to a toothpick. This timing ensures the perfect balance of chewy edges and soft center.
How to Serve Flourless Dark Chocolate Brownies with Applesauce Recipe
Garnishes
If you want to add a little something extra, a sprinkle of flaky sea salt on top loosens up the sweetness and highlights the chocolate’s bitterness. Alternatively, a light dusting of cocoa powder or a drizzle of melted dark chocolate makes for an elegant presentation. Fresh berries or a dollop of whipped cream can also lift these brownies to something special.
Side Dishes
Pairing these brownies with a scoop of vanilla bean ice cream or a bowl of fresh fruit salad creates a delightful contrast of warm, rich texture and cool freshness. A cup of robust coffee or a creamy chai latte also complements the deep chocolate flavor perfectly for an indulgent treat.
Creative Ways to Present
Try cutting the brownies into small squares and stacking them as mini brownie towers for a party. Alternatively, slice them thickly and sandwich a layer of nut butter or raspberry jam between two pieces for a unique brownie “sandwich.” Presentation counts when you want to impress guests with this flourless marvel!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your brownies in an airtight container at room temperature for up to 3 days. Keeping them covered preserves their moisture and fudgy texture beautifully. If your kitchen is warm, storing them in the fridge helps maintain freshness without drying them out.
Freezing
These brownies freeze wonderfully. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or bag. They will keep well for up to 2 months. Just thaw at room temperature or in the fridge before enjoying again — the same rich flavor will be waiting for you.
Reheating
To revive that freshly baked warmth, gently microwave each brownie for 10 to 15 seconds, or warm them in an oven at 160°C (320°F) for about 5 minutes. This brings back the gooey texture and makes them feel like they just came out of the oven all over again.
FAQs
Can I substitute applesauce with something else?
Absolutely! You can use mashed banana or pumpkin puree as a substitute for applesauce, though it may slightly alter the flavor and sweetness. Each option keeps the brownies moist and flourless.
Are these brownies gluten-free?
Yes! Since this Flourless Dark Chocolate Brownies with Applesauce Recipe doesn’t use any flour, it’s naturally gluten-free and perfect for anyone with gluten sensitivities.
Can I use regular sugar instead of coconut sugar?
You can, but coconut sugar adds a deeper, caramel-like flavor that really complements the dark chocolate. If you don’t have coconut sugar, brown sugar is a good alternative.
Is it okay to skip the almond flour or protein powder?
Definitely. The almond flour or protein powder is optional and mainly used to improve texture slightly. The brownies will still be fantastic without it.
How fudgy are these brownies compared to traditional ones?
They are very fudgy, thanks to the melted chocolate and applesauce. They might be a bit denser than flour-based brownies but are irresistibly chewy and moist.
Final Thoughts
There’s something so satisfying about creating a dessert that feels indulgent but uses simple, wholesome ingredients. This Flourless Dark Chocolate Brownies with Applesauce Recipe is a shining example of that delicious balance. Whether you’re new to baking without flour or a long-time fan of flourless treats, these brownies are easy to make, wonderfully rich, and sure to become a favorite in your repertoire. So go ahead, bake a batch and enjoy every fudgy, chocolatey bite!
Print
Flourless Dark Chocolate Brownies with Applesauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These flourless brownies are a rich, fudgy, and healthier alternative to traditional brownies, using dark chocolate and natural sweeteners. They are naturally gluten-free and perfect for a decadent dessert that satisfies chocolate cravings without flour.
Ingredients
Brownie Ingredients
- 100g dark chocolate (70% cocoa or sugar-free), chopped
- 50g (¼ cup) unsweetened applesauce
- 100g (½ cup) coconut sugar (or erythritol)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 30g (¼ cup) unsweetened cocoa powder, sifted
- 1 tbsp almond flour or unflavored protein powder (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 175°C (350°F) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal of the brownies.
- Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl over simmering water and stir continuously until melted and smooth. Remove from heat and let it cool slightly.
- Whisk Eggs and Sugar: In a medium mixing bowl, vigorously whisk the coconut sugar and eggs together for 2 to 3 minutes until the mixture lightens in color and becomes slightly frothy.
- Add Wet Ingredients: Stir in the vanilla extract, fine sea salt, and unsweetened applesauce until fully combined, ensuring the mixture is smooth.
- Combine with Chocolate: Gradually pour the melted chocolate into the egg mixture while whisking constantly to maintain a smooth texture and prevent the eggs from curdling.
- Fold in Dry Ingredients: Sift in the unsweetened cocoa powder and, if using, the almond flour or protein powder. Gently fold these into the batter until just combined, being careful not to overmix.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20 to 25 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs. Allow to cool before slicing.
Notes
- Use parchment paper with an overhang to easily lift brownies from the pan.
- For a sugar-free version, substitute coconut sugar with erythritol.
- Optional almond flour or protein powder can add texture and protein boost.
- Do not overbake to maintain a fudgy center.
- Ensure melted chocolate cools slightly before mixing with eggs to prevent curdling.
