Pin Rich, fudgy brownies that cleverly reuse leftover nut-milk pulp, making every bite both delicious and eco-friendly. These brownies help minimize food waste while doubling down on rich chocolate flavor.
I first started making these brownies after experimenting with homemade nut milks. Saving the pulp felt smart, and transforming it into treats quickly became a favorite kitchen moment.
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 (room temperature): 2 large
- 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) pan with parchment paper.
- Mix 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 just until combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and optional nuts.
- Bake:
- Pour batter into prepared pan, smooth top, and bake for 28-32 minutes, until a toothpick comes out with moist crumbs.
- Cool and serve:
- Let cool completely before slicing into squares.
Pin At family birthdays, these brownies inspire laughter and praise from adults and kids alike. They turn a simple dessert into a mindful celebration.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch pan, parchment paper.
Allergen Information
Contains nuts (nut-milk pulp, optional nuts), eggs (unless using vegan substitute), and gluten (unless using gluten-free flour). May contain dairy depending on your choices.
Nutritional Information
Each brownie has about 210 calories, 13 g fat, 23 g carbohydrates, and 4 g protein.
Pin Share these flexible brownies anytime you need rich chocolate comfort and love making something less wasteful. Store leftovers airtight for up to 4 days.
Recipe Questions
- → What kind of nut-milk pulp works best?
Almond and cashew pulp are most common, but hazelnut or mixed nut pulps also work well if squeezed dry.
- → Can I make these brownies vegan?
Yes, replace eggs with two flax eggs for a completely plant-based dessert and choose vegan chocolate chips.
- → How do I ensure the brownies aren't too crumbly?
Make sure the nut-milk pulp is squeezed dry and avoid overmixing the batter to preserve moisture.
- → Are gluten-free flour blends suitable?
Absolutely. Substitute all-purpose flour with a quality gluten-free blend to make these brownies gluten-free.
- → What add-ins pair well with this dessert?
Dark chocolate chips and chopped walnuts or pecans boost flavor and texture. Espresso powder enhances chocolate depth.
- → How should brownies be stored after baking?
Allow brownies to cool, then store in an airtight container at room temperature for up to three days.