# Ingredients:
→ 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, such as almond or cashew, squeezed dry
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, 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)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a large bowl, combine nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Whisk until smooth and cohesive.
04 - Gradually fold dry ingredients into wet mixture using a spatula, mixing only until just combined to avoid overworking the batter.
05 - Fold in dark chocolate chips or chopped chocolate and nuts if using, ensuring even distribution.
06 - Transfer batter to prepared pan and smooth the top with a spatula.
07 - Bake for 28 to 32 minutes or until a toothpick inserted into the center yields a few moist crumbs. Avoid overbaking.
08 - Allow brownies to cool completely in the pan before lifting out and slicing into squares.
