Pin Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies when searching for ways to use up pulp after homemade almond milk. They turned out so fudgy and satisfying that my family now requests them every week.
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: 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)
- Large eggs: 2, 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)
Instructions
- Prep the Pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper.
- Combine Dry Ingredients:
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients:
- In a separate bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth.
- Combine & Fold:
- Gradually fold dry ingredients into wet mixture till just combined. Avoid overmixing.
- Add Mix-ins:
- Stir in chocolate chips and chopped nuts (if using).
- Bake:
- Pour batter into pan, smooth top, and bake 28 to 32 minutes. Check that a toothpick comes out with moist crumbs.
- Cool & Slice:
- Let brownies cool completely in pan before slicing into squares.
Pin I love seeing my kids enjoy these brownies, knowing we are making the most out of every ingredient in our kitchen together.
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 (unless using GF flour). May contain dairy if using butter or regular chocolate chips. Always check labels carefully.
Nutritional Information
Per serving: 210 calories, 13 g fat, 23 g carbohydrates, 4 g protein
Pin Enjoy these brownies with a sprinkle of powdered sugar or a scoop of vegan ice cream for a special treat.
Recipe Q&A
- → What type of nut-milk pulp works best?
Almond, cashew, or hazelnut pulp all yield moist brownies. Just make sure to squeeze the pulp dry before using.
- → Can these be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for easy gluten-free brownies.
- → How do you make them dairy-free or vegan?
Use coconut oil and dark chocolate chips, and swap eggs for flax eggs to keep them vegan and dairy-free.
- → What add-ins work well here?
Enhance your brownies with chocolate chips, espresso powder, or chopped nuts like walnuts or pecans.
- → How should I store the finished brownies?
Cool completely, then store in an airtight container at room temperature for up to three days.
- → Can I freeze these brownies?
Yes, freeze brownies in a well-sealed container for up to two months. Thaw at room temperature before serving.
