Pin It Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first baked these brownies after making homemade almond milk and wanted a way to use up the leftover pulp. The result is an indulgent treat that doesn't sacrifice flavor or texture, and always surprises people when I reveal the secret ingredient.
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 (squeezed dry): 1 cup (200 g), almond or cashew
- 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 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:
- 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 the batter into the prepared pan and smooth the top. Bake for 28–32 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 It Sharing a batch of these brownies with my kids always sparks curiosity and fun conversation about kitchen sustainability. It's become a delicious family ritual after we make nut milk 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). Can be made gluten-free and dairy-free. Check all ingredient labels for hidden allergens.
Nutritional Information
Each serving: Calories 210, Fat 13 g, Carbohydrates 23 g, Protein 4 g
Pin It Every bite of these brownies is a sweet reminder that zero waste can be delicious. Enjoy your sustainable treat warm or chilled!
Recipe Questions & Answers
- → What type of nut-milk pulp is best for brownies?
Use almond, cashew, or hazelnut pulp, thoroughly squeezed dry to avoid a soggy texture in the batter.
- → How can I make these brownies vegan?
Substitute the eggs with flax eggs by mixing ground flaxseed with water, allowing for a plant-based version.
- → Is a gluten-free option available?
Replace regular flour with a gluten-free flour blend to suit dietary preferences or sensitivities.
- → Can I add extra flavors to these brownies?
Enhance depth of flavor by adding espresso powder or your favorite chopped nuts as desired.
- → How do I ensure brownies turn out fudgy?
Avoid overmixing the batter and remove brownies from the oven when a toothpick yields a few moist crumbs.
- → What are some serving suggestions?
Serve brownies with powdered sugar or a scoop of vegan ice cream for extra indulgence.