Zero-Waste Brownies Nut Pulp (Print)
Fudgy brownies with nut-milk pulp maximize flavor while reducing food waste for a delicious, sustainable treat.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour or gluten-free flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 cup nut-milk pulp, squeezed dry (such as almond or cashew)
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly combined.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Stir until homogeneous and smooth.
04 - Gradually fold dry ingredients into the wet mixture, mixing until just combined to avoid overmixing.
05 - Stir in chocolate chips and chopped nuts, if using, ensuring even distribution throughout the batter.
06 - Transfer batter to the prepared pan, smoothing the surface gently. Bake for 28 to 32 minutes, or until a toothpick inserted in the center yields moist crumbs.
07 - Allow brownies to cool completely in the pan before slicing into 12 squares.
# Expert Advice:
01 -
- Zero-waste dessert using nut-milk pulp
- Easy to make with everyday ingredients
02 -
- Squeeze nut-milk pulp as dry as possible for best texture
- Recipe can be made vegan and gluten-free with suggested swaps
03 -
- For a richer chocolate taste, add 1/2 tsp instant espresso powder
- Try serving brownies with a scoop of vegan ice cream for extra flair