Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a mixing bowl, combine the unsweetened applesauce, honey (or maple syrup), and vanilla extract. Stir until well combined.

Add the almond butter (or peanut butter) to the mixture and mix until thoroughly incorporated.

In a separate bowl, whisk together the cocoa powder, rolled oats, baking soda, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

If desired, gently fold in the dark chocolate chips and chopped nuts for added texture.

Spread the batter evenly in the prepared baking pan and smooth the top with a spatula.

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing.