Rich brownies utilize nut-milk pulp, reducing food waste with decadent chocolate and a tender, fudgy crumb.
# Ingredients:
→ 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, squeezed dry (such as almond or cashew)
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
# Instructions:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until smooth and cohesive.
04 - Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain tenderness.
05 - Fold in chocolate chips and chopped nuts, if desired, ensuring even distribution throughout the batter.
06 - Pour the mixture into the prepared pan and spread evenly, smoothing the surface with a spatula.
07 - Bake for 28–32 minutes, or until a toothpick inserted near the center emerges with moist crumbs.
08 - Let cool fully in the pan. Remove and slice into squares before serving.
