# Components:
→ 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 dark chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly distributed.
03 - In a large mixing bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth and thoroughly combined.
04 - Gradually fold dry ingredients into wet mixture, mixing gently just until combined. Avoid overmixing for optimal texture.
05 - Stir in chocolate chips and optional chopped nuts, ensuring even distribution throughout the batter.
06 - Pour batter into prepared pan and smooth top evenly with a spatula.
07 - Place pan in oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.
08 - Allow brownies to cool completely in the pan. Lift out using parchment and cut into squares after cooling.
