Pin Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first started making these brownies after experimenting with homemade nut milk and wondering how to use the leftover pulp. The results were super moist and chocolatey brownies my family still requests all the time.
Ingredients
- All-purpose flour (or gluten-free flour 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 (e.g. 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)
- Eggs (large, 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 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 flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients:
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth.
- Combine Mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-Ins:
- Stir in chocolate chips and nuts, if using.
- Pour Batter:
- Transfer batter to prepared pan and smooth top.
- Bake:
- Bake for 28 to 32 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
- Cool & Serve:
- Let cool completely in pan before slicing into squares.
Pin These brownies became a staple at our family gatherings, especially when everyone wanted a treat that felt good for the planet and our taste buds.
Required Tools
Mixing bowls are ideal for keeping dry and wet ingredients separate before combining. A sturdy spatula makes folding in the nut pulp and chocolate chips easy.
Allergen Information
Contains nuts and eggs unless using vegan substitutions. Check chocolate and butter labels for any hidden allergens if needed.
Nutritional Information
Each brownie contains approximately 210 calories, 13 g fat, 23 g carbohydrates, and 4 g protein per serving.
Pin Bake these brownies to enjoy a waste-free treat packed with deep chocolate flavor. Store leftovers airtight for up to four days.
Recipe FAQ
- → Can I use different nut-milk pulps?
Yes, almond, cashew, or hazelnut pulps work well. Make sure the pulp is squeezed dry for best texture.
- → How do I make these brownies vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water, rested). Opt for dairy-free chocolate and butter alternatives.
- → Can I use gluten-free flour?
Absolutely. Substitute all-purpose flour with a gluten-free blend for allergen-friendly brownies.
- → What mix-ins pair well with these brownies?
Dark chocolate chips, chopped walnuts, pecans, or even a dash of espresso powder all complement the base nicely.
- → How should brownies be stored?
Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.