Fudgy brownies made from nut-milk pulp for a delicious, eco-friendly treat. Easy, gooey, and chocolatey.
# What You'll Need:
→ 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, squeezed dry (almond or cashew recommended)
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)
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a large mixing bowl, combine nut-milk pulp, granulated sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Stir until smooth and fully integrated.
04 - Gradually fold dry mixture into wet mixture, mixing gently just until batter forms. Avoid overmixing to maintain fudgy texture.
05 - Stir in dark chocolate chips and optional chopped nuts until evenly distributed throughout the batter.
06 - Spread batter into prepared pan, smoothing surface with a spatula for consistent thickness.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center contains a few moist crumbs and edges are set.
08 - Allow brownies to cool completely in the pan before lifting out and slicing into 12 squares.
