In a heavy 3-quart saucepan combine the coarsely chopped apples, water, and brown sugar. Bring to boiling. Reduce heat; cover and simmer about 20 minutes or till desired consistency, mashing and stirring frequently with a potato masher. (Add more water, if necessary, to keep the applesauce from sticking to the saucepan.) Stir in the brandy and cook, covered, about 5 minutes more.
Serve applesauce warm or chilled.