Pin It 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 and finding myself with a pile of leftover pulp. The result was so fudgy and rich, my friends could not believe they were almost zero-waste.
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.
- Combine 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 Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Mix-Ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top.
- Check for Doneness:
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve:
- Let cool completely in the pan before slicing into squares.
Pin It It was such a proud moment when my kids helped stir in the chocolate chips and eagerly waited by the oven. These brownies quickly became a weekend staple in our kitchen, enjoyed by all.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs (unless using vegan substitute), gluten (unless using GF flour). May contain dairy. Always check labels for hidden allergens.
Nutritional Information
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g per serving
Pin It Enjoy these brownies as an eco-friendly treat, knowing every bite helps reduce kitchen waste and makes dessert just a little more sustainable.
Recipe FAQs
- → How do I prepare nut-milk pulp for brownies?
Squeeze the nut-milk pulp until dry to prevent excess moisture. Use leftover almond, cashew, or hazelnut pulp for best results.
- → Can I make these brownies gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend to make brownies suitable for gluten-free diets.
- → What vegan alternatives can I use for eggs?
Replace each egg with one flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water), let sit 5 minutes before adding.
- → How do I enhance the chocolate flavor?
Add 1/2 teaspoon espresso powder to the batter for a deeper chocolate taste.
- → What add-ins pair well with these brownies?
Dark chocolate chips, chopped nuts (walnuts, pecans), or a dusting of powdered sugar work well as delicious mix-ins or toppings.
- → What’s the best way to store leftovers?
Keep brownies in an airtight container at room temperature for up to three days or refrigerate for longer freshness.