Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after experimenting with homemade almond milk, determined to find a use for the leftover pulp. The result was delicious, chocolatey squares my family devoured in one sitting.
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 (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) pan with parchment paper.
- Mix Dry Ingredients:
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
- Mix Wet Ingredients:
- Combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla in a large bowl. Mix until smooth.
- Combine Mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add Chocolate and Nuts:
- Stir in chocolate chips and nuts, if desired.
- Fill Pan:
- Pour batter into prepared pan and smooth the top.
- Bake:
- Bake for 28–32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
- Cool and Slice:
- Let brownies cool completely in the pan before slicing into squares.
Save I often bake these with my kids after making homemade cashew milk. They love mixing the batter and watching the brownies rise in the oven.
Required Tools
Mixing bowls, whisk, spatula, measuring cups, 8x8-inch pan, parchment paper
Allergen Information
Contains nuts, eggs (unless vegan), and gluten (unless GF flour). May contain dairy if using butter or regular chocolate chips.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Enjoy these brownies as a delicious way to reduce food waste. Their fudgy texture and chocolatey taste make them a favorite for all ages.
Recipe Guide
- → Can I use any nut-milk pulp?
Yes, almond, cashew, and hazelnut pulp all work well. Ensure it's squeezed dry before using.
- → How do I make these brownies vegan?
Substitute eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, rested 5 minutes).
- → What if I need gluten-free brownies?
Use gluten-free flour blend in place of regular flour for a GF-friendly dessert.
- → Can I add more chocolate or nuts?
Feel free to increase chocolate chips or chopped nuts for extra texture and flavor.
- → How should I store leftover brownies?
Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → Is it necessary to use espresso powder?
No, but adding 1/2 tsp espresso powder deepens chocolate flavor for bolder brownies.