# 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 chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until evenly distributed.
03 - In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Mix thoroughly until smooth.
04 - Gradually fold dry ingredients into wet ingredients, mixing just until incorporated. Take care not to overwork the batter.
05 - Gently fold in the chocolate chips and chopped nuts if using, ensuring even distribution throughout the batter.
06 - Pour the batter into the prepared pan, using a spatula to smooth the surface for even baking.
07 - Bake for 28 to 32 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow brownies to cool completely in the pan. Remove using parchment overhang and slice into squares before serving.
