Pin Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after struggling to find a way to use all my leftover almond pulp from homemade nut milk. They turned out so rich and moist that my family requested them every weekend and were amazed they came from kitchen scraps.
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 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 the flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine Wet & Dry:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Chocolate & Nuts:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Slice:
- Let cool completely in the pan before slicing into squares.
Pin My kids love helping mix in the chocolate chips and enjoy these brownies as an after-school treat, never guessing they're made from our nut milk leftovers.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, baking pan, and parchment paper make prepping and baking a breeze.
Allergen Information
Contains nuts and eggs unless using substitutes. Gluten-free and dairy-free variations are easy with alternative ingredients.
Nutritional Information
Each brownie contains about 210 calories, 13 g fat, 23 g carbs, and 4 g protein.
Pin Let brownies cool fully before slicing for neat squares. Enjoy warm with a scoop of vegan ice cream for extra indulgence.
Recipe Q&A
- → What type of nut-milk pulp works best?
Almond or cashew pulp work well, but any squeezed-dry nut-milk pulp, like hazelnut, can be used.
- → How do you make these brownies gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend for chewy, delicious results.
- → Can I make these brownies vegan?
Replace the eggs with flax eggs and use dairy-free chocolate chips and coconut oil to make them vegan-friendly.
- → How do I enhance the chocolate flavor?
Add 1/2 teaspoon of espresso powder to intensify the chocolate profile.
- → What can I serve with these brownies?
Serve with powdered sugar or a scoop of vegan ice cream for added indulgence.
- → How should I store leftover brownies?
Keep brownies in an airtight container at room temperature for up to 4 days, or freeze for extended freshness.