Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these when faced with a batch of almond pulp from homemade milk, determined not to let any of it go to waste. The brownies were such a hit no one guessed the secret ingredient.
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
- Prep Pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper.
- Combine Dry Ingredients:
- Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
- Combine Wet Ingredients:
- In a large bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth.
- Mix Batter:
- Gradually fold dry ingredients into wet mixture just until combined. Avoid overmixing.
- Add Mix-ins:
- Stir in chocolate chips and nuts if using.
- Bake:
- Transfer batter to pan, smooth top, and bake for 28 to 32 minutes. A toothpick should come out with a few moist crumbs.
- Cool & Slice:
- Let cool completely before slicing into squares.
Save My kids love making these together, racing to stir in the chocolate chips before anyone sneaks a sample. It's become our go-to for bake sale treats and family nights.
Required Tools
Mixing bowls, whisk, spatula, measuring cups/spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs, and may contain gluten or dairy depending on substitutions. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Enjoy these brownies warm or cold, knowing you've made something delicious and eco-friendly. They vanish fast, so you may want to make a double batch!
Recipe Questions & Answers
- → How do I prepare nut-milk pulp for baking?
Squeeze the pulp as dry as possible after making nut milk. This prevents excess moisture and helps brownies set well.
- → Can I use different nut-milk pulps?
Yes, almond, cashew, or hazelnut pulp work well. Adjust sweetness or flavor as needed for your preference.
- → Is this dessert gluten-free and dairy-free?
For gluten-free, use a GF flour blend. Coconut oil and vegan chocolate chips make it dairy-free. Always check labels.
- → What vegan substitute replaces eggs?
Combine 2 tbsp ground flaxseed with 5 tbsp water, let sit for 5 minutes, and use in place of eggs for a vegan version.
- → How will I know when the brownies are baked?
Bake until a toothpick comes out with moist crumbs but no wet batter. Avoid overbaking for fudgy texture.
- → Can I add extra chocolate or nuts?
Yes! Stir in chocolate chips and chopped nuts before baking for enhanced flavor and crunch.