Rich brownies made using nut-milk pulp. Chocolatey, easy-to-make, and helps minimize waste for a tasty dessert.
# What You Need:
→ 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)
# Directions:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well distributed.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth and homogeneous.
04 - Gradually fold the dry mixture into the wet mixture until just incorporated. Avoid overmixing.
05 - Stir in chocolate chips and chopped nuts, if using, until evenly distributed.
06 - Pour batter into prepared pan and spread evenly using a spatula.
07 - Bake for 28–32 minutes or until a toothpick inserted in the center yields a few moist crumbs.
08 - Allow to cool completely in the pan before slicing into squares for serving.
