Save to Pinterest Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried baking with nut-milk pulp after making almond milk at home. These brownies turned out so moist that no one guessed they were zero-waste!
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 (e.g. almond or cashew): 1 cup (200 g), squeezed dry
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Eggs: 2 large, room temperature
- 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.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients:
- In a large bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth.
- Fold Together:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-Ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Spread batter into pan. Bake for 28–32 minutes until a toothpick comes out with moist crumbs.
- Cool & Serve:
- Let cool completely before slicing into squares.
Save to Pinterest Sharing these brownies with my kids after our homemade almond milk session made our snack time so much more special.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch pan, parchment paper
Allergen Information
Contains nuts, eggs, and gluten unless suitable substitutes are used. Chocolate chips or butter may contain dairy. Always check labels.
Nutritional Information
Per serving: 210 calories, 13 g fat, 23 g carbohydrates, 4 g protein
Save to Pinterest Enjoy a guilt-free dessert that transforms leftovers into rich, fudgy goodness. Keep these on hand for easy snacking and happy memories.
Recipe Questions & Answers
- → What type of nut-milk pulp works best?
Almond or cashew pulp are both excellent; just ensure the pulp is squeezed dry for better texture.
- → Can I make these brownies vegan?
Yes! Replace eggs with flax eggs (2 tbsp ground flaxseed with 5 tbsp water) and use vegan chocolate chips.
- → Is gluten-free flour suitable?
Absolutely. Substitute all-purpose flour with your preferred gluten-free blend for a similar result.
- → How do I add deeper chocolate flavor?
Mix in 1/2 teaspoon of espresso powder to enhance the richness and highlight the cocoa notes.
- → What toppings pair well with these brownies?
Try dusting with powdered sugar or serving with vegan ice cream for a decadent finish.
- → What allergens should I be aware of?
These brownies may contain nuts, eggs, gluten, and dairy depending on your ingredient choices. Check labels if needed.