Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after testing homemade nut milk and wondered what to do with all that leftover pulp. Transforming the pulp into brownies was a revelation: not only did it help reduce waste, but it also added a fantastic texture to every bite.
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)
- 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)
Instructions
- Preparation:
- 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 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 and well combined.
- 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 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 and serve:
- Let cool completely in the pan before slicing into squares.
Save My kids now look forward to nut-milk making sessions just so we can have brownie day. Sharing them after dinner together has become a new tradition in our house.
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 substitutes. Gluten-free flour can be used for gluten sensitivity, and coconut oil for dairy-free option. Always check ingredient labels carefully.
Nutritional Information
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g per serving.
Save Enjoy these brownies knowing you're making the most of your ingredients. They are just as satisfying the next day!
Recipe Guide
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp works well. Ensure the pulp is squeezed dry for best texture.
- → How do I make these gluten-free?
Use a gluten-free flour blend instead of regular all-purpose flour to cater to gluten sensitivities.
- → Can I make this dessert vegan?
Substitute eggs with flax eggs and use dairy-free chocolate chips for a fully vegan treat.
- → How should I store the brownies?
After cooling, store brownies in an airtight container at room temperature for up to three days.
- → Are there optional add-ins for extra texture?
Chopped nuts and dark chocolate chips offer extra crunch and richness. Adjust add-ins as preferred.
- → What can I serve with these brownies?
Enjoy with a scoop of ice cream or a dusting of powdered sugar for added sweetness.