Brownies are kind of special though. They need to crisp on the top (and sides depending on who you walk to) fast enough not to dry out the internal moisture. The eggs/oil are there for surface frying.
You could make more adjustments to make applesauce work, cook at a higher temperature, convection/airfry, but you’re going to be battling a thicker tough layer on the exterior.
Brownies don’t need protein or binding like a cake needs.
Brownies are kind of special though. They need to crisp on the top (and sides depending on who you walk to) fast enough not to dry out the internal moisture. The eggs/oil are there for surface frying.
You could make more adjustments to make applesauce work, cook at a higher temperature, convection/airfry, but you’re going to be battling a thicker tough layer on the exterior.
Yep, that’s one example!