Chocolate brownies featuring nut-milk pulp for a rich, sustainable dessert with simple, wholesome ingredients.
# What You'll Need:
→ 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, such as almond or cashew, squeezed dry
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 nuts, such as walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, whisk flour, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until smooth and well incorporated.
04 - Gradually fold the dry mixture into the wet ingredients, mixing just until combined. Do not overmix.
05 - Gently stir in chocolate chips and chopped nuts, if using.
06 - Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow brownies to cool completely in the pan before removing and cutting into squares.
