Save to Pinterest Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after experimenting with homemade almond milk and wanted a delicious way to use the leftover pulp. The result is always moist, chocolatey squares that surprise my friends when I mention their zero-waste secret.
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 (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
- Prepare Baking Pan:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine Mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Chocolate and Nuts:
- Stir in chocolate chips and nuts, if using.
- Bake Brownies:
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Slice:
- Let cool completely in the pan before slicing into squares.
Save to Pinterest My kids love helping me mix these brownies, and we always laugh trying new nut pulps. Sharing them warm with powdered sugar brings everyone to the kitchen.
Serving Suggestions
Enjoy these brownies with a scoop of vegan ice cream or a cup of coffee for an afternoon treat.
Allergen Information
Contains nuts (from nut-milk pulp and optional nuts), eggs (unless using vegan substitute), and gluten (unless using GF flour blend). May contain dairy if using butter or regular chocolate chips.
Nutritional Information
Per serving: 210 calories, 13 g total fat, 23 g carbohydrates, 4 g protein.
Save to Pinterest The brownies are best cooled and then sliced for a clean edge. They keep well in a sealed container for up to three days.
Ask About This Recipe
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp work well. Ensure it's squeezed dry for best texture.
- → How can I make this dessert gluten-free?
Substitute all-purpose flour with a gluten-free flour blend to keep the brownies gluten-free.
- → Is there a vegan alternative for eggs?
Replace eggs with flax eggs by mixing ground flaxseed and water. This provides binding without animal products.
- → Can I use another sweetener instead of sugar?
Coconut sugar is a great alternative to granulated sugar for a more natural sweetness and deeper flavor.
- → What add-ins enhance these brownies?
Dark chocolate chips and chopped nuts (walnuts, pecans) add both richness and crunch. Espresso powder deepens flavor.
- → How can I serve these brownies?
Enjoy with a dusting of powdered sugar or a vegan ice cream scoop for added creaminess and sweetness.