# Components:
→ 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 dark chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans, optional
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a separate large bowl, blend nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until smooth.
04 - Gradually fold dry ingredients into wet mixture using a spatula until just combined. Avoid overmixing to maintain fudgy texture.
05 - Gently stir in chocolate chips and chopped nuts, if using, until dispersed throughout the batter.
06 - Transfer batter to prepared pan, smoothing surface evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
07 - Let brownies cool completely in pan on a wire rack. Use parchment overhang to lift brownies out and slice into squares for serving.
