Rich, chocolate brownies using nut-milk pulp. Delicious dessert, low waste, with simple prep and vegetarian options.
# What you need:
→ Dry Ingredients
01 - 1 cup all-purpose flour or gluten-free flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 cup nut-milk pulp, squeezed dry (such as almond or cashew)
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped dark chocolate
11 - 1/3 cup chopped nuts (such as walnuts or pecans, optional)
# Steps to follow:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium mixing bowl, whisk flour, cocoa powder, baking powder, and salt together until evenly blended.
03 - In a large mixing bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until mixture is smooth.
04 - Gradually fold the dry ingredients into the wet mixture, stirring only until just combined. Avoid overmixing.
05 - Gently stir in chocolate chips and chopped nuts, if desired.
06 - Spread the batter evenly into the prepared pan, smoothing the surface with a spatula.
07 - Bake at 350°F for 28 to 32 minutes, or until a toothpick inserted in the center yields a few moist crumbs.
08 - Allow brownies to cool completely in the pan before cutting into squares.
