Save 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 a batch of homemade almond milk. Transforming what would have been discarded into decadent brownies felt both creative and rewarding.
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 (e.g., 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
- Prep the oven and 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, blend the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth and well mixed.
- Fold and combine:
- Gradually fold the dry mixture into the wet mixture until just combined. Avoid overmixing.
- Add extras:
- Stir in the chocolate chips and chopped nuts, if using.
- Bake:
- Pour batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve:
- Allow brownies to cool completely in the pan before slicing into squares.
Save I shared these brownies with my family after our first attempt at making almond milk together. Seeing everyone enjoy a dessert made from scratch and leftovers was a small but happy win for us.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8 inch baking pan, parchment paper
Allergen Information
Contains nuts, eggs (unless using vegan substitute), and gluten if not using GF flour. May contain dairy if using butter or regular chocolate chips. Always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Enjoy these brownies straight from the pan or topped with vegan ice cream. Fudgy texture and deep flavor guaranteed!
Recipe FAQ
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp works well. Be sure it is squeezed dry for best consistency.
- → How do I make this gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend for a gluten-free dessert.
- → Is there a vegan option?
Use flax eggs instead of regular eggs and choose dairy-free chocolate chips to make it vegan-friendly.
- → What adds extra chocolate flavor?
Adding espresso powder enhances the chocolate richness for a deeper flavor profile.
- → Can I add toppings or mix-ins?
Chopped nuts or extra chocolate chips are excellent mix-ins. A scoop of vegan ice cream or powdered sugar works as a topping.
- → How do I store these brownies?
Cool completely, then store in an airtight container at room temperature for up to three days.