Pin this Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after experimenting with almond milk at home and was delighted to find a use for all the leftover pulp. They turned out moist, chewy and intensely chocolatey.
Ingredients
- All-purpose flour: 1 cup (120 g), or gluten-free flour blend
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp: 1 cup (200 g), e.g. almond or cashew, squeezed dry
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Eggs: 2 large, room temperature
- Pure vanilla extract: 1 tsp
- Dark chocolate chips or chopped chocolate: 1/2 cup (90 g)
- Chopped nuts: 1/3 cup (40 g), walnuts or pecans, optional
Instructions
- Prepare your pan:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Combine dry ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Fold together:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add chocolate and nuts:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and slice:
- Let cool completely in the pan before slicing into squares.
Pin this My kids love helping spread the batter in the pan and always insist on adding extra chocolate chips for good measure.
Required Tools
Mixing bowls, whisk, spatula, measuring cups, and spoons are all you need. An 8x8-inch baking pan and parchment paper help with easy release.
Allergen Information
Contains nuts and eggs, and may contain gluten or dairy depending on ingredient choices. Always check product labels for hidden allergens.
Nutritional Information
Per brownie: 210 calories, 13 g fat, 23 g carbohydrates, 4 g protein.
Pin this Share these brownies at your next gathering for happy, chocolate-covered smiles—and a story worth sharing.
Frequently Asked Recipe Questions
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well—just ensure it's squeezed dry for best texture.
- → How do I make these brownies vegan?
Substitute eggs with flax eggs by mixing ground flaxseed and water. Swap butter for coconut oil and use vegan chocolate.
- → Is it possible to make these brownies gluten-free?
Absolutely! Use a gluten-free flour blend in place of regular flour for a suitable alternative.
- → How can I enhance the chocolate flavor?
Adding a half teaspoon of espresso powder intensifies the brownies' chocolate depth for a bolder taste.
- → What is the best way to serve these brownies?
Cool, slice, and serve with powdered sugar or vegan ice cream for a delightful finish.
- → Are there any common allergens to watch for?
Nuts, eggs, gluten, and dairy could be present. Substitute or check labels based on dietary needs.