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Rich Chocolatey Fudge Brownies

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“These brownies are so incredibly moist and rich but they still have little to no fat. Whenever I make them at my house, they're usually gone within a day or two. They can be cooked in almost any metal pan as long as the batter doesn't go any higher than 2/3s of the way up the sides but I usually use a 9 x 13 pan.They're great alone but taste even better reheated in the microwave for a few seconds with a dollop of whipped cream on the side.”
1 9x13 Pan

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease pan or spray with pam.
  3. Combine applesauce and cocoa until smooth.
  4. Add sugar and beat until smooth.
  5. Add eggs gradually, making sure each one is thoroughly mixed inches.
  6. Add vanilla, flour and salt and mix until moist.
  7. Add any additions (nuts, fruit, marshmallows, spices ect.).
  8. Pour into baking pan and bake for 20-30 minutes depending on your oven. Try the toothpick trick at the 20 minute mark and if it comes up with only a few crumbs, the brownies are finished.

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