I made these & they are so delicious! I refrigerated them and when I get a sweet tooth! I put them in the microwave and they are just as good as they were when I made them! After 2 weeks they are still delicious!

I explained it under my notes.

It might make them quite dense, I wouldn’t use as much buckwheat as I did.

Thank you so much. I have tried applesauce before and could taste it too much. I will def try this one now!

I wrote this recipe quite a few years ago and was trying to reduce the fat in my brownie by using the applesauce. I am low carb now and not low fat so if I were to make these again I’d skip the applesauce and increase the butter.

The recipe looks interesting but I’m looking for recipes that don’t use refined sugar or substitute sweeteners (natural or not). No matter how much stevia I might use, I can only taste bitter (I should note that I’m one of those people for whom cilantro tastes like dish soap – it’s an enzyme thing). I also get GI issues from the other sweeteners so was looking for something that relied primarily on applesauce to provide sweetness. Any suggestions?

I make my own applesauce from nothing but apples. No added sugar or butter, just a splash of water to help with the steaming process. If you use a good blend of apples (I use equal numbers of Gala, Fuji, and Braeburn), you get a nice sweet applesauce that needs nothing else added and the sweetness is all from fructose rather than glucose or sucrose – processed differently by the body. Also, applesauce can be frozen, so, if you do use a jar and have leftover, freeze if in recipe amounts (I use 1 cup) in small bowls, then plop them in Ziplocs when frozen. That way you just pull out the number of 1-cup plops you need and thaw them next time you need applesauce for a recipe.

Since I don’t use modern wheat any more, I’ve been experimenting with spelt and einkorn flours lately. I think einkorn might be too heavy for this but I’m going to try spelt. It’s a 1 for 1 substitution but the liquid:dry ratio has to be tweaked. It will be interesting to see how this turns out. Thanks for a good base to start from.

I did want to weigh in on the milk. I know it’s a small amount, but healthy diets absolutely should NOT include 1% or 2% milk unless you buy it from an organic dairy and really not even then. Full fat milk is actually not the culprit in cholesterol – moderation being the key. If you are borderline lactose intolerant as I am, it is essential that you eat full fat dairy in order to balance out the lactose – fat molecules consume lactose. But, the biggest concern about low-fat and skim milks is what is added but not included on the label because it isn’t required – titanium dioxide. Take out the fat and you take out the color leaving a bluish liquid behind. To make low-fat and non-fat milk look like we all expect mild to look (white), milk producers add titanium dioxide to up the whiteness factor in the liquid. This can an allergen for some folks (mostly GI effects) but there are no regulations requiring producers to include this in the ingredients list. So, not a healthy substitute – just go ahead and use the whole milk. If you get issues drinking low or nonfat milk, it could be the titanium dioxide or it could be that you need the fat to process the lactose.

Well, that’s a bit rude, isn’t it? This is a food blog, not a cookbook or just scroll down right to the recipe. Sheesh!

I know that what it suggests is the equal amount but it is not as sweet. I’ve been using the products for a long time and even with 1 1/2 tsp of the pure extract people were commenting they found the brownies bitter and not very sweet. My suggestion is to use Chocolate Liquid Stevia if you have it or buy it online here: http://amzn.to/2tlSxis
This is one of my older recipes and I wasn’t using the chocolate liquid stevia at the time. I’d suggest 2 tsp of the liquid.