Pin it Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
When I began making my own nut-milk, I hated tossing all the leftover pulp. This recipe finally gave me a delicious reason to save it, and my family never guessed these brownies had a secret zero-waste twist.
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)
- Eggs (large, 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
- Prepare your pan and oven:
- 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, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Bring it together:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add extras:
- Stir in chocolate chips and nuts, if using.
- Fill the pan:
- Pour batter into prepared pan and smooth the top.
- Bake:
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Finish:
- Let cool completely in the pan before slicing into squares.
Pin it The first time my kids tried these, they were stunned to learn the main ingredient came from our morning nut milk routine. Now they even help save and measure the pulp for 'brownie day.'
Required Tools
Mixing bowls, whisk, spatula, measuring cups, and an 8x8-inch baking pan lined with parchment paper make this recipe a breeze.
Allergen Information
Contains nuts, eggs (unless vegan substitute), and gluten (unless using gluten-free flour). Check labels for hidden allergens in chocolate chips.
Nutritional Information
Per serving: 210 calories, 13 g fat, 23 g carbohydrates, 4 g protein.
Pin it Enjoy these rich, chocolatey brownies knowing you're making something delicious and sustainable. Store leftovers in an airtight container up to three days.
Recipe FAQs
- → What kind of nut-milk pulp works best?
Almond, cashew, or hazelnut pulp can be used. Make sure it is well-squeezed and as dry as possible.
- → How can this be made vegan?
Use flax eggs in place of regular eggs and opt for dairy-free chocolate chips and coconut oil instead of butter.
- → Can gluten-free flour be substituted?
Yes, a gluten-free flour blend works well and maintains the texture of the brownies.
- → Are there flavor variations?
Add espresso powder for deeper chocolate notes, or use different nuts and add-ins to customize the brownies.
- → What is the best way to serve?
Slice after cooling, then dust with powdered sugar or pair with ice cream for extra indulgence.
- → How should leftovers be stored?
Store in an airtight container at room temperature for 2–3 days, or refrigerate for longer freshness.