Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp. These brownies minimize food waste while maximizing chocolate flavor for a truly satisfying dessert experience.
The first time I made these brownies, I was amazed at how the nut-milk pulp created melt-in-your-mouth softness. My kitchen smelled absolutely divine and there was no waste left behind.
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
- Prepare the pan:
- Preheat 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 flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients:
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts, if using.
- Transfer to pan:
- Pour batter into prepared pan and smooth the top.
- Bake:
- Bake for 28–32 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool and serve:
- Let cool completely in pan before slicing into squares.
Save The kids love helping mix the batter, and I always get requests for seconds. Making these brownies together is now a fun family ritual after homemade nut milk days.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs unless using vegan substitute. Gluten present if not using gluten-free flour. Dairy possibility depends on chosen ingredients.
Nutritional Information (per serving)
Calories: 210. Total Fat: 13 g. Carbohydrates: 23 g. Protein: 4 g.
Save Enjoy these brownies as a delightful treat and a smart way to use up leftovers. They are perfect for snacking, lunchboxes or sharing with friends.
Recipe FAQ
- → Can I use any nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well. Ensure the pulp is squeezed dry before using.
- → How do I make these gluten-free?
Substitute all-purpose flour with a gluten-free flour blend for gluten-free brownies.
- → What is the best way to check doneness?
Insert a toothpick in the center; when a few moist crumbs cling to it, the brownies are ready.
- → Can these be made vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed + 5 tbsp water). Use vegan chocolate chips.
- → How should brownies be stored?
Once cooled, store brownies in an airtight container at room temperature for up to 3 days.
- → Are there add-in options?
Yes, stir in dark chocolate chips or nuts for extra flavor and texture. Add espresso powder for richness.