Pin Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried these brownies after making homemade almond milk and wondering what to do with the leftover pulp. This recipe transformed it into a decadent treat that everyone loved.
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)
- 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)
Instructions
- Prep 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 Mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add-In Ingredients:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the 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 & Serve:
- Let cool completely in the pan before slicing into squares.
Pin Sharing these brownies with family after Sunday lunch made everyone smile and sparked conversations about reducing kitchen waste.
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
Estimated per serving: 210 calories, 13 g fat, 23 g carbohydrates, 4 g protein
Pin Enjoy brownies fresh, and store extras in an airtight container. They are even better the next day.
Recipe FAQ
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well, just make sure it's squeezed dry before adding.
- → Is this dessert suitable for gluten-free diets?
Absolutely, swap regular flour for a gluten-free blend for a delicious gluten-free version.
- → How do I make it vegan?
Replace eggs with flax eggs and use dairy-free chocolate chips and oil instead of butter.
- → Can I add extra flavors or ingredients?
Sure, try mixing in espresso powder, chopped nuts, or more chocolate chips for richer taste.
- → How should I store the brownies?
Keep brownies in an airtight container at room temperature for up to four days, or refrigerate for a week.
- → Is there a way to serve these for special occasions?
Serve brownies with powdered sugar, fresh berries, or scoop of ice cream for an elevated treat.