# 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, 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 walnuts or pecans, optional
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until thoroughly blended.
03 - In a separate large bowl, combine nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Whisk until smooth and homogenous.
04 - Gradually fold dry ingredient mixture into wet mixture, stirring until just combined. Avoid overmixing to maintain tender texture.
05 - Gently stir in chocolate chips and chopped nuts, if using, until evenly distributed through the batter.
06 - Pour batter into prepared pan and distribute evenly, smoothing the surface with a spatula.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges with several moist crumbs attached.
08 - Allow brownies to cool completely in the pan before lifting out and cutting into squares.
