Zero-Waste Brownies Nut-Milk Pulp (Print View)

Rich brownies repurpose nut-milk pulp, minimizing waste while delivering chocolate goodness in every bite.

# Components:

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

05 - 1 cup nut-milk pulp (almond or cashew, squeezed dry)

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

10 - 1/2 cup dark chocolate chips or chopped chocolate

11 - 1/3 cup chopped nuts (walnuts or pecans, optional)

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal.

02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until fully blended.

03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth and homogeneous.

04 - Gradually fold dry ingredients into wet mixture using a spatula, stirring until just combined and no dry pockets remain. Avoid overmixing.

05 - Gently stir in chocolate chips or chopped chocolate and nuts, if desired. Distribute evenly throughout the batter.

06 - Pour the batter into the prepared pan and spread evenly with a spatula to form a uniform layer.

07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center yields a few moist crumbs. Do not overbake.

08 - Allow the brownies to cool completely in the pan. Once cool, lift out using parchment paper and slice into 12 squares.

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