Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after making my own nut milk. Having plenty of pulp left over, I wanted a delicious treat that wouldn&t let anything go to waste. The results were unbelievably moist and chocolatey.
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Ingredients
- All-purpose flour (or gluten-free 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)
- 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)
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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 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.
- Combine mixtures:
- Gradually fold the 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 the top and bake for 28 to 32 minutes, or until a toothpick comes out with moist crumbs.
- Cool & slice:
- Let brownies cool completely before slicing into squares.
Pin it My kids love helping me stir the mix and wait by the oven for these brownies to cool. It's become our favorite way to use up nut-milk pulp together.
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Required Tools
You will need mixing bowls, a whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, and parchment paper for this recipe.
Allergen Information
This dessert contains nuts, eggs, and gluten unless you use suggested substitutes. Check all labels if allergen-sensitive.
Nutritional Information
Each brownie has approximately 210 calories, 13 g fat, 23 g carbohydrates, and 4 g protein per serving.
Pin it 
Makes a perfect treat for any occasion. Enjoy your brownies fresh or keep leftovers in an airtight container for up to four days.
Frequently Asked Questions
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well. Just ensure it's squeezed dry for best texture.
- → Is it possible to make these brownies vegan?
Absolutely! Replace eggs with flax eggs and use dairy-free chocolate chips for a vegan-friendly treat.
- → Will gluten-free flour affect the taste?
Gluten-free flour blends work with minimal flavor change, keeping the brownies soft and moist.
- → How should I store leftover brownies?
Store cooled brownies in an airtight container at room temperature for up to three days, or freeze for longer.
- → Can I add extra chocolate or nuts?
Yes! Fold in more chocolate chips, espresso powder, or chopped nuts to personalize each batch.
- → How do I know when they're perfectly baked?
Check with a toothpick for a few moist crumbs—this gives the brownies a fudgy consistency.
