Pin Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after experimenting with homemade almond milk. Surprised by the amount of leftover pulp, I searched for ways to use it that didn&t compromise taste. These brownies turned out so moist and chocolatey that they became a favorite treat for both my family and friends.
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 (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 the 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.
- Combine 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.
- Fold in dry mixture:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add extras:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into 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 and slice:
- Let cool completely in the pan before slicing into squares.
Pin My kids love helping mix the batter and sprinkling chocolate chips on top, making brownie day a fun and zero-waste family tradition.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts, eggs, and gluten unless substitutions are made. May contain dairy if using butter or regular chocolate chips. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g per serving (estimated).
Pin Try these brownies warm with a scoop of vegan ice cream. Simple ingredients and resourceful baking make this dessert irresistibly good.
Recipe Questions
- → What is nut-milk pulp and how is it used here?
Nut-milk pulp is the fiber-rich residue left after making nut milk. It's squeezed dry and folded into the batter for added moisture and texture.
- → Can I make these brownies gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.
- → Are there vegan adaptations available?
Replace eggs with flax eggs and use dairy-free toppings like vegan chocolate chips or coconut oil for a vegan-friendly version.
- → What kinds of nuts or chocolate work best?
Almond, cashew, or hazelnut pulp works well. Add-ins like dark chocolate chips and walnuts or pecans enhance flavor and texture.
- → How do I know when the brownies are done baking?
Bake until a toothpick inserted in the center has a few moist crumbs for the perfect fudgy consistency.
- → How should I store these brownies?
Let brownies cool completely, then store in an airtight container at room temperature for up to 3 days.