⭐ Applesauce (unsweetened) (Best Fat-Free Option)
3/4 cup applesauce per 1 cup olive oil Quick tip: Reduces fat content and adds moisture, resulting in a denser, cakier brownie with a subtle fruity note.
Applesauce replaces fat with moisture and natural sugars, which can keep brownies moist but changes the texture to be more cakey and less fudgy. The pectin in applesauce helps bind ingredients, compensating for the reduced fat.
Use slightly less applesauce than oil to avoid excess moisture. Expect a denser, softer crumb and a slight fruity undertone. Reduce other liquids slightly if batter seems too wet.
The final product will be less rich and fudgy than with olive oil, but a good option for lowering fat content and adding natural sweetness.