Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I started making these brownies whenever I had nut-milk pulp leftover from homemade almond milk. Surprisingly, it adds a satisfying moistness without overpowering the chocolate flavor.
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 (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)
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Instructions
- Prepare the 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 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 wet and dry:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Finish batter:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into 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 and slice:
- Let cool completely in the pan before slicing into squares.
Save My kids love helping mix the batter and always look forward to slicing the cooled brownies as a weekend treat after making homemade nut milk.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs unless vegan swaps are used. Gluten-free and dairy-free options available.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Make a batch and try serving with powdered sugar or a scoop of ice cream for an unforgettable way to reduce waste deliciously.
Recipe Guide
- → What kind of nut-milk pulp can I use?
Any nut-milk pulp—such as almond, cashew, or hazelnut—works well. Ensure it's squeezed dry before mixing.
- → Can I make these brownies vegan?
Yes! Replace the eggs with flax eggs made by mixing ground flaxseed and water for a plant-based option.
- → Is it possible to make these brownies gluten-free?
Absolutely. Use a gluten-free flour blend as a substitute for all-purpose flour in the same quantity.
- → How do I enhance the chocolate flavor?
Add 1/2 teaspoon of espresso powder to boost richness and deepen the chocolate taste.
- → Which add-ins work well in these brownies?
Dark chocolate chips, chopped nuts like walnuts or pecans, and even dried fruit can be added for extra texture.
- → What is the best way to serve these brownies?
Serve cooled and sliced, optionally topped with powdered sugar or a scoop of vegan ice cream for a decadent treat.
