Applesauce Bars are the perfect quick dessert recipe for fall. Moist, cakey bars are filled with applesauce and cinnamon and topped with a sweet brown butter icing.
Recipe summary
Flavor/texture: Tender, cakey dessert bars are filled with cozy fall spices and topped with sweet brown butter icing.
Pan size: 8x8 square
Yield: 16 squares
Similar to: Applesauce Cupcakes, Applesauce Spice Cake, Applesauce Coffee Cake
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Ingredients and substitutions
- Wet ingredients - Melted butter, unsweetened applesauce, and brown sugar add moisture and flavor to your bars. The applesauce replaces the need for an egg, which adds structure. Using sweetened applesauce can result in too-sweet bars.
- Dry ingredients - All-purpose flour and baking soda balance with the wet ingredients and help your bars rise in the oven. I've only tested this recipe with all-purpose flour. If you have another flour you'd like to use, search for a recipe developed with that type of flour instead of potentially wasting ingredients.
- Flavor - Vanilla extract, cinnamon, ginger, and nutmeg add flavor to your bars. Spices could be substituted in an equal amount with apple pie spice or pumpkin pie spice blends.
- Icing ingredients - Confectioner's sugar, milk, brown butter (I've included directions below), and vanilla extract create the simple icing on top. Milk can be any that you keep on hand, like whole milk, almond milk, or skim milk.
How to make applesauce bars
- Melt butter in a pan over medium heat.
- Stir frequently. It will bubble and froth.
- The butter begins to take on a darker color as the milk solids start to brown.
- Watch it closely and remove once it's a dark golden color with darker brown flecks floating about.
- Pour batter into prepared baking pan.
- Bake until center pops back after gently pressed. Set aside to cool completely.
- Mix the brown butter icing.
- Spread the icing on the cooled cake.
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland baked goods.
Tips and tricks
- To cool brown butter quickly - Pour the butter into a bowl and refrigerate for 10 to 15 minutes, or until it just begins to solidify. Ideally you want a "softened butter" texture.
- Do not substitute ingredients - Using lower fat ingredients can dry out your baked goods. This recipe relies on the use of butter, brown sugar, and applesauce to add moisture to the bars.
- Oven temperature - Your oven can run hotter or colder than the next oven, so it's important to look at your bars and test for doneness rather than relying on time alone. Gently press into the center of the bars - if they pop right back up, they're done. If an indent is left, they need more time.
- Allow bars to cool - Allow the bars to cool to room temperature before frosting. Warm baked goods will melt frosting.
- Do not slice into hot baked goods - This releases steam/moisture, making your bars dry.
Frequently asked questions
Applesauce bars are very moist and cake-like, so they can be served with a fork or handheld (like a brownie). Slice your bars into smaller squares if serving them as handheld bites.
Yes, but sweetened applesauce will make your bars slightly sweeter. If you don't want a sweeter bar, reduce the brown sugar by 2 to 4 tablespoons (depending on the sweetness of your applesauce).
Since we're adding applesauce, which adds structure and moisture, there's no need for egg in this recipe.
Yes, but the icing will begin to taste like sweetened butter instead of icing. If you don't like a sweet icing (like icing on a cinnamon roll), I'd recommend omitting it entirely or lightly dusting the top of the bars with confectioner's sugar instead. You could also top individual squares with a dollop of whipped cream.
Bars will keep for about 2 to 3 days in a tightly sealed container at room temperature.
Recommended
📖 Recipe
Applesauce Bars
Ingredients
Applesauce bars
- ⅓ cup (75 g) unsalted butter, melted
- ½ cup (107 g) brown sugar
- ½ cup (128 g) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
Brown butter icing
- ¼ cup (57 g) unsalted butter
- 1 ½ cups (170 g) confectioner's sugar
- ½ teaspoon vanilla extract
- 2 tablespoons (28 g) milk
Instructions
Applesauce bars
- Preheat oven to 350℉. Line an 8x8 pan with parchment paper and set aside.
- In a bowl, add wet ingredients: melted butter, brown sugar, applesauce, and vanilla. Stir to combine. Add flour, baking soda, salt, cinnamon, ginger, and nutmeg. Stir to combine.
- Pour into 8x8 pan and use a spatula to spread evenly to the edges. Batter will be thick.
- Bake for about 20-22 minutes, or until bars pop back when gently pressed in the center. Allow to cool completely before frosting.
Brown butter icing
- In a small saucepan over medium heat, melt butter and stir frequently. Butter will begin to foam and boil. After 3 to 4 minutes you will see brown flecks appear in the bottom of the pan. Continue to stir until butter is golden and flecks are a medium brown color. Watch closely - butter will brown quickly. Process will take about 5 to 7 minutes.
- Remove butter from heat and pour into a small bowl. Refrigerate for 10-15 minutes, or allow to set until butter is room temperature. Butter should be a soft solid consistency.
- Whisk confectioner's sugar in a bowl. Add cooled butter, vanilla, and 2 tablespoons of milk. Beat until light and fluffy, about 2 to 3 minutes. Add more milk if needed, 1 tablespoon at a time until desired texture is reached.
- Pour icing onto bars. Use a knife to spread evenly over bars. Allow icing to set before cutting into bars.
Equipment Recommendations
Notes
- Serving options: Bars can be served alone or with a fork to eat like cake. Depending on the moisture in your applesauce, bars may turn out more cake-like and tender.
- Storage: Leftover bars will keep for 2-3 days at room temperature in a sealed container.
- Serving options: Icing can be omitted for a less sweet dessert. Dust the tops of the bars with confectioner's sugar or add a dollop of whipped cream to squares just before serving.
Can I assume I can double the recipe to make a 9x13?
Yes, this recipe doubled would fit into a 9x13 pan.
We have a ton of home made applesauce so I'm really looking forward to making this. We also make maple syrup. Do you think I could sub out the brown sugar for maple syrup?
I haven't tested this recipe with liquid sweeteners so I can't say for sure how it would turn out. If you give if a try, let us know how it goes!
Has anyone grated apples and put them in the cake before baking. I am wanting more of an apple taste and think this could do the trick.
Hello! I was gifted some jars of homemade applesauce and have been looking for ways to use it up. This recipe sounds wonderful. My question is that since the applesauce is sweetened, do you recommend eliminating the brown sugar in the recipe or just reducing it? I am leaning toward leaving it out altogether as we don’t like very sweet foods, but like you mentioned - baking is an exact science, and every ingredient serves a purpose. Thank you for your time!
Hi Robin, I haven't tested this recipe using sweetened applesauce, but I'd suggest cutting the brown sugar in half. The frosting is also pretty sweet, so you could probably omit it entirely (or cut it in half for just a thin layer of frosting) if you're not a fan of super sweet desserts.
Hello again -Thank you for your response! I made these today, and they are wonderful! Moist, spices are on point, and they smell great. I cut the brown sugar to 1/4 cup in the batter and only used 1/2 cup powdered sugar in the icing. I also mixed about 1/4 cup softened cream cheese into it, and the sweetness was perfect. Keeper ❤️
I made this yesterday and it was DELICIOUS!! Our new favourite cake!
I replaced the brown sugar with coconut sugar and left off the icing. We are always looking for ways to reduce our sugar intake. Even without the icing the cake was perfect and my 4 children gobbled it right up! This will be making an appearance at our holiday parties from now on! Thank you so much for the recipe!
No egg?
Correct, no egg!
Is it okay to just use cooking spray/grease the pan instead of using parchment paper?
Yes, you can grease the pan instead of using parchment paper!
This recipe is sooo delicious! me and my family really enjoy them and they will continue to be a part of our family recipes. Thank you so much for sharing.
I absolutely love this recipe! I’ve made it twice now in one week, it’s just so good! I make my own applesauce to use in it and also have doubled the recipe to make it more like a square cake. Thank you for such a tasty and easy recipe!
Thank you Kayla, so glad you enjoy the recipe!