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Dec 26, 2006 06:54 PM

Applesauce replacing oil in brownies??

Does this trick work? Are there any caveats? Can applesauce be substituted for fat in other baked goods/similar items? Looking forward to trying this healthy alternative! (any other good tricks like this appreciated!)


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  1. Yes, substituting applesauce in baked goods is a common strategem for reducing fat in diets.

    1. I've used this little trick a lot. The texture changes somewhat, it's a little "cakier" or less dense but the flavor if anything was improved (IMNSHO) by the slight fruitiness. It worked in brownies, cakes, quickbreads. If you don't want to sacrifice density, try using 1/2 oil & 1/2 applesauce.

      3 Replies
      1. re: bkath

        If your recipe calls for more than one egg reduce the eggs down to one. This will make your brownies fudgy. I was making brownies one night and realized I had run out of oil, and my best friend says "Just use applesauce" I was a little skeptical but decided to do it, and like you said it does come out alot cakier. Use one less egg and you will get a little bit fudgier brownie(i like them). However, I will never use oil in brownies again! I love the flavor w/ applesauce much better

        1. re: bkath

          I have a question, if the brownie recipe calls for 1/3 cup oil how much applesauce should I use?

          1. re: velise43

            Try with 3TB apple sauce and 3TB oil. IMO the brownies still need some of the fat from the oil for the best texture.

        2. Be sure to use unsweetened applesauce. I do this all the time and it's a great trick

          1 Reply
          1. re: cooknKate

            Yes, unsweetened applesauce is key. The first time I did this I added sweetened applesauce to carrot cake. Might as well have used the oil!

          2. I find that when you substitute, you should use about 3/4 c. applesauce for each cup of fat the recipe calls for. Otherwise, things get a little soggy.

            1. i've read some recipes for fat free brownies and they seem to prefer prune puree for chocolatey stuff and applesauce for lighter tasting things. I agree that you shouldn't use sweetened applesauce and strangely enough I would also say don't use really good tasting organic applesauce unless you don't mind that whatever your making tastes like apples, or at least mine did. this did work pretty well for my (apple) blueberry muffins and pumpkin nut muffins. but maybe not brownies.

              1 Reply
              1. re: choctastic

                I agree about using prune purée (or baby food, if you don't want to bother puréeing prunes yourself). You can also use plain canned pumpkin.