Pin Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried making these brownies after a weekend of homemade nut milk adventures and was thrilled to find a delicious way to use the leftover pulp. They quickly became a staple whenever I want a tasty treat while keeping waste low.
Ingredients
- All-purpose flour or gluten-free blend: 1 cup (120 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp (almond or cashew, squeezed dry): 1 cup (200 g)
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Large eggs (room temperature): 2
- Pure vanilla extract: 1 tsp
- Dark chocolate chips or chopped chocolate: 1/2 cup (90 g)
- Chopped nuts (walnuts, pecans, optional): 1/3 cup (40 g)
Instructions
- Prepare Baking Pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients:
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Chocolate & Nuts:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into the prepared pan and smooth the top. Bake for 28–32 minutes, until a toothpick comes out with a few moist crumbs.
- Cool & Slice:
- Let cool completely in pan before slicing into squares.
Pin Every time I bring these to a family get-together, someone always asks how they taste so rich and moist. My kids love helping mix in the chocolate chips.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts from pulp and optional nuts, eggs unless using vegan substitute, and gluten unless using gluten-free flour. May contain dairy if using butter or regular chocolate chips. Always check labels for hidden allergens.
Nutritional Information
Per serving: Calories 210, Total Fat 13 g, Carbohydrates 23 g, Protein 4 g
Pin These brownies let you enjoy decadent flavor while reducing kitchen waste. Make a batch and savor every bite knowing no pulp goes unused.
Recipe FAQ
- → Can I use any nut-milk pulp for these brownies?
Yes, almond, cashew, or hazelnut pulp all work, provided they are squeezed dry for best texture.
- → How do I make these brownies gluten-free?
Simply swap all-purpose flour for your favorite gluten-free blend and follow the same preparation steps.
- → What vegan substitute works for the eggs?
Use 2 flax eggs by mixing 2 tbsp ground flaxseed with 5 tbsp water, resting for 5 minutes before adding.
- → Can I add any flavor enhancements?
Try mixing in 1/2 tsp espresso powder for deeper chocolate flavor or additional nuts for texture.
- → How do I know when the brownies are done baking?
Bake until a toothpick inserted in the center comes out with a few moist crumbs, usually 28–32 minutes.
- → Are there dairy-free options for these brownies?
Yes, choose melted coconut oil instead of butter and dairy-free chocolate chips for a completely dairy-free treat.