Pin it Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried making brownies with leftover almond pulp after experimenting with homemade nut milks. The dense, moist texture has become a favorite, and it feels great to use every bit of ingredients.
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
- Prepare 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.
- Mix wet ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla. Mix until smooth and well combined.
- Combine mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add chocolate and nuts:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the 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 serve:
- Let cool completely in the pan before slicing into squares.
Pin it Serving these brownies after family dinner always gets smiles. The kids especially love helping add the chocolate chips.
Required Tools
Mixing bowls, whisk, spatula, measuring cups, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs, with options for gluten-free and dairy-free; always check ingredients to avoid allergens.
Nutritional Information
Each serving has around 210 calories, 13 g fat, 23 g carbohydrates, and 4 g protein.
Pin it Enjoy these brownies as they are, or top with vegan ice cream for an extra treat.
Recipe FAQs
- → How is nut-milk pulp incorporated?
The pulp is added with wet ingredients, providing moisture and texture without affecting the rich chocolate taste.
- → Can I use different nut pulps?
Yes, almond, cashew, or hazelnut pulps work well. Ensure pulp is squeezed dry before mixing.
- → Is the dessert gluten-free?
It can be made gluten-free by substituting all-purpose flour with your preferred gluten-free blend.
- → How do I make a vegan version?
Replace eggs with flax eggs and use dairy-free chocolate and oil to cater to vegan diets.
- → What toppings pair well?
Try a dusting of powdered sugar or add a scoop of vegan ice cream for extra indulgence.
- → How do I store leftovers?
Store cooled brownies in an airtight container at room temperature up to 3 days, or freeze for longer.