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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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.
