📖 Instructions

1. Get started by preheating your oven to 350°F (175°C). Position a rack in the center of the oven for even baking.
2. Next, prepare an 8x8 inch baking pan. Lightly grease it with cooking spray or line it with parchment paper, leaving some overhang for easy removal. I always prefer parchment paper; cleanup is a breeze!
3. In a medium mixing bowl, whisk together the unsweetened cocoa powder, stevia, baking powder, and salt. This ensures the dry ingredients are evenly distributed, preventing clumps.
4. In a separate, larger mixing bowl, combine the unsweetened applesauce, eggs, and vanilla extract. Mix well until everything is thoroughly combined and the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this will help keep the brownies tender.
6. Melt the coconut oil in the microwave or in a saucepan over low heat. Once melted, let it cool slightly before adding it to the brownie batter. This prevents the eggs from cooking.
7. Pour the melted coconut oil into the brownie batter and mix until well combined. The batter should be smooth and glossy. If you're adding nuts or sugar-free chocolate chips, fold them in gently at this stage.
8. Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Ensure the batter reaches all corners of the pan for uniform baking.
9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Keep an eye on them, as baking times can vary depending on your oven.
10. Once baked, remove the pan from the oven and let the brownies cool completely in the pan. This is crucial for them to set properly and have a fudgy texture. Patience, I know it's hard!
11. Once cooled, lift the brownies out of the pan using the parchment paper overhang, if you used it. Cut them into squares and serve. Enjoy your guilt-free, sugar-free treat!
12. Store any leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They taste just as good the next day!