Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I started making these brownies after experimenting with homemade nut milk. The leftover pulp always seemed like such a waste, so I was thrilled to discover how easily it could be transformed into a decadent dessert.
Ingredients
- All-purpose flour (or gluten-free 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 (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 pan and oven:
- Preheat 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.
- Combine mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and chopped nuts, if using.
- Bake:
- Pour batter into 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 slice:
- Let cool completely in the pan before slicing into squares.
Save Baking these brownies always brings back memories of weekend afternoons spent with the kids, each sneaking extra chocolate chips into the mixing bowl.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs. Use vegan and gluten-free substitutions if needed. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 210; Total Fat: 13 g; Carbohydrates: 23 g; Protein: 4 g (per serving)
Save Enjoy your zero-waste brownies fresh or store them airtight for up to 4 days. They make a great lunchbox treat or dessert for any occasion.
Recipe FAQ
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work. Just squeeze out as much moisture as possible before using.
- → How do I make these gluten-free?
Use your favorite gluten-free flour blend in place of regular flour for a delicious gluten-free treat.
- → What's a good vegan substitute for eggs?
Replace eggs with flax eggs by mixing ground flaxseed with water. Let sit before adding to the batter.
- → Can I add extra chocolate or nuts?
Absolutely! Mix in dark chocolate chips, chopped nuts like walnuts or pecans for varied texture and flavor.
- → Why use nut-milk pulp in brownies?
Nut-milk pulp adds moisture and nutrition, making brownies rich while helping reduce kitchen waste.
- → How do I achieve the best brownie texture?
Do not overmix the batter. Bake until a toothpick comes out with moist crumbs for fudgy results.