Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after making fresh almond milk at home. It felt great to put the leftover pulp to delicious use and see my friends enjoy 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 (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
- Preheat & Prepare:
- 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.
- Combine Wet Ingredients:
- In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla until smooth and well combined.
- Fold and Combine:
- 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 batter into the prepared pan and smooth the top. Bake for 28–32 minutes, 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.
Save These brownies have become a staple after family brunches when we make homemade nut milks. Everyone loves that nothing goes to waste.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts, eggs, and gluten unless using appropriate substitutes. May contain dairy if using butter or regular chocolate chips.
Nutritional Information
Each serving: 210 calories, 13 g total fat, 23 g carbohydrates, 4 g protein
Save These delicious brownies are best enjoyed fresh or stored in an airtight container for up to 3 days. Enjoy every chocolate-packed bite without any waste.
Kitchen Tips & Answers
- → What type of nut-milk pulp works best?
Almond, cashew, or hazelnut pulp is ideal, squeezed dry for best texture.
- → Can these brownies be made vegan?
Yes, use flax eggs instead of regular eggs and plant-based chocolate chips for a vegan-friendly bake.
- → Should the nut-milk pulp be wet or dry?
Squeeze the pulp as dry as possible before using for optimal results and texture.
- → Are gluten-free options available?
Swap in a gluten-free flour blend for the regular flour to suit dietary needs.
- → What's the best way to store leftovers?
Keep brownies in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- → Can I add extra flavors?
Espresso powder or vanilla extract enhances chocolate depth, while nuts and chips offer extra texture.