Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
The first time I tried baking brownies with nut-milk pulp, I was amazed at how well it added structure and richness. It felt great to use up leftovers and create a dessert everyone loved.
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)
- Eggs (room temperature): 2 large
- 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 Baking 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.
- Mix Wet Ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine Mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Chocolate & Nuts:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Slice:
- Let cool completely in the pan before slicing into squares.
Save When I served these brownies at a family get-together, everyone was impressed that leftovers from homemade nut milk could produce such a decadent treat.
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 gluten-free 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 discovering how delicious reducing kitchen waste can be: these brownies make every bite count.
Recipe FAQs
- → Can I use any nut-milk pulp for these brownies?
Yes, any nut-milk pulp like almond, cashew, or hazelnut works well. Just squeeze it dry before mixing.
- → How do I make this dessert vegan?
Replace eggs with flax eggs by mixing ground flaxseed with water and letting it rest for several minutes.
- → Are these brownies gluten-free?
Use a gluten-free flour blend as a substitute for all-purpose flour if you want a gluten-free result.
- → What chocolate is best for these brownies?
Choose dark chocolate chips or chopped chocolate to enhance the rich cocoa flavor in each bite.
- → Can I add nuts or other mix-ins?
Certainly; walnuts, pecans, or your favorite chopped nuts add extra texture and flavor to the brownies.
- → How should I serve these brownies?
Serve with powdered sugar or a scoop of vegan ice cream for a delectable finish.