3 Ingredient Apple Brownies (No Eggs, Butter or Oil)
These apple brownies are soft, fudgy and chewy. They are just 3 ingredients and don’t require any eggs, butter or oil. They are very easy to make and take only about five minutes to prepare. They also store well.
I’ve been testing apple brownie recipes for the last few weeks trying to get the perfect texture. These are soft, a little fudgy and have chewy edges. You can also call them apple blondies if you prefer.
Ingredients
- Applesauce
- White Chocolate
- Flour
Applesauce: I recommend using unsweetened applesauce because the brownies are already quite sweet from the white chocolate. Applesauce will make these bars soft, fudgy and provide the apple flavor.
White Chocolate: I used white chocolate chips. White chocolate is the key to the chewy brownie texture.
Flour: All purpose flour is used to act as a binding agent and soak up the excess liquid produced from the applesauce.
How to Make Apple Brownies
Melt the white chocolate until smooth. Then mix in the applesauce. Finally sift in the flour and stir it in until fully incorporated. The batter is then poured into your prepared baking pan and ready to be baked. They will need about 30 minutes in the oven.
Apple Brownies or Blondies
There is sometimes some confusion as to what is a brownie versus a blondie. Brownies are made with chocolate or cocoa. Some people mistakenly think blondies are brownies made with white chocolate instead of cocoa but this actually isn’t true. Blondies don’t usually contain any chocolate at all. They are dessert bars made with brown sugar and vanilla. And brownies made with white chocolate are called white chocolate brownies. Because these bars are made mainly of white chocolate, they are most like white chocolate brownies but also contain apple flavor which is why I call these apple brownies.
More Apple Recipes
3 Ingredient Apple Brownies
Ingredients
- 1 cup (172 g) white chocolate chips
- 7 tbsp (106 g) unsweetened applesauce
- 5 tbsp (38 g) all purpose flour
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper.
- Add white chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Add in applesauce. Using a whisk, mix until the mixture becomes uniform and no white chocolate streaks remain.
- Sift in the flour. This can be done by simply adding the flour through a small mesh strainer. Whisk in the added flour until it is fully incorporated into the batter and no flour lumps remain.
- Pour batter into your prepared baking loaf pan. Bake for about 30-35 minutes or until the surface is a medium golden brown. The longer you bake, the chewier the edges will be so I baked mine the full 35 minutes. A toothpick inserted should come out clean. Let brownies cool fully before cutting and serving.
Notes
- You can also double this recipe and bake in an 8 x 8 inch pan. I prefer to bake this in a loaf pan because every piece has an edge which is where the brownie is chewiest. If you bake in bigger pan, the middle pieces won't be as chewy.
- I recommend using unsweetened applesauce because the brownies are already very sweet from the white chocolate.
- Make sure to measure out the applesauce carefully. Adding too much will make the brownies more fudgy and soft and they will not get chewy.
- The flour should be sifted in, otherwise it will be very difficult to mix out the flour lumps.
Made these in a regular sized muffin tin pan. 1x batter filled 9 cups, and bake time was just a few minutes less. These are delicious, but I would prefer regular brownies. I wonder how these would taste replacing white chocolate with milk or dark chocolate chips! I might try that next.
Let us know how that works!
The best part of these brownies are the edges. they get slightly crunchy and are sweet and chewy. The center of the brownies have the texture of undercooked dough and not fudgy like brownies at all. I appreciate that the recipe was super easy with few ingredients, but it just didn’t come together the way I expected.
The center shouldn’t be undercooked – you may need to bake them a little longer. Did you use a toothpick to check the center? When they are done, it should come out clean.
Was a great hit with the grandkids…will definitely make again! Going to share with several friends. Thank you for another great recipe!
I’m glad they were a hit!
could i replace white chocolate chips with butterscotch chips or something?
That sounds good, but we haven’t tested this recipe with anything but white chocolate chips. You could try it with the same amount of butterscotch chips – let us know if you do and how it works!
Would this work with canned pumpkin?
We haven’t tried it – the ingredient amounts would probably need to be adjusted. We have 3 ingredient pumpkin brownies made with semi-sweet chocolate you might like.
Can you use a protein powder instead of the flour? Thanks for all your great recipes!
Sorry I have not tested it with protein powder
Wondering how this would turn out with dark chocolate instead?
We haven’t tried it but we have no bake apple brownies made with chocolate that you might like to try.
Can you make this recipe with vegan chips or do they have to be dairy?
I have not tested them with vegan chips
Could that be substituted with carob chips? To be more dog friendly?!?
Sorry I don’t know
Yummy!
I’m glad you liked them!