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!
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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)
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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.
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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
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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.
