Save to Pinterest Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I started using leftover nut-milk pulp in brownies when making almond milk weekly. It makes the brownies super moist and adds a subtle nutty flavor everyone enjoys.
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)
Instructions
- Prepare the pan:
- Preheat 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 nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth.
- Combine mixtures:
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into prepared pan, smooth top. Bake for 28 to 32 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool and serve:
- Let cool completely in pan before slicing into squares.
Save to Pinterest My kids love helping mix the brownies, and sharing them makes for sweet moments after dinner. These brownies always spark conversations about reducing waste and simple baking together.
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), and gluten (unless using gluten-free flour). Dairy may be present from butter or chocolate chips. Check labels for hidden allergens.
Nutritional Information
Per serving: Calories 210, Total Fat 13 g, Carbohydrates 23 g, Protein 4 g
Save to Pinterest Enjoy these brownies with a dusting of powdered sugar or a scoop of vegan ice cream. They're perfect for sharing and snacking any time of day.
Recipe FAQs
- → What can I use instead of almond pulp?
Any nut-milk pulp works—try cashew, hazelnut, or even a blend, ensuring it’s pressed dry before mixing.
- → How do I make these gluten-free?
Swap the regular flour for your favorite gluten-free blend. Most mixes work well and keep texture fudgy.
- → Can I make these brownies vegan?
Use flax eggs instead of regular eggs. Mix ground flaxseed with water and allow it to thicken before adding.
- → How should I store leftover brownies?
Keep cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- → What kind of chocolate works best?
Dark chocolate chips or chopped chocolate add depth. Use vegan or dairy-free options if needed for dietary preferences.
- → Can I add extra flavors?
Espresso powder enhances chocolate richness, and chopped nuts offer a flavorful crunch. Adjust add-ins to your taste!