Save Rich fudgy brownies that creatively repurpose leftover nut-milk pulp. This recipe is a delicious solution for reducing kitchen waste while delivering satisfying chocolate flavor.
I started making these brownies when I found myself making homemade almond milk every week. The leftover pulp kept piling up so I sought an easy dessert to transform it into something unforgettable for my family.
Ingredients
- All-purpose flour: 1 cup (120 g) or gluten-free flour blend
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp: 1 cup (200 g) (e.g. almond or cashew squeezed dry)
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Eggs: 2 large (room temperature)
- 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 Oven & Pan:
- 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.
- Mix Wet Ingredients:
- In a large bowl combine nut-milk pulp sugar melted coconut oil (or butter) eggs and vanilla. Mix until smooth and combined.
- Combine Wet & Dry:
- Gradually fold dry ingredients into wet mixture until just blended. Do not overmix.
- Add Mix-ins:
- Stir in chocolate chips and nuts if using.
- Bake:
- Pour batter into prepared pan and smooth top. Bake 28 to 32 minutes until a toothpick comes out with a few moist crumbs.
- Cool & Slice:
- Let cool completely in pan before slicing into squares.
Save My kids have become excited about making homemade nut milk solely because they know brownies are coming soon. It has become one of our favorite weekend traditions together.
Required Tools
Mixing bowls whisk spatula measuring cups and spoons 8x8-inch baking pan and parchment paper.
Allergen Information
Contains nuts and eggs unless you substitute for vegan version. Can be gluten-free and dairy-free if you use appropriate ingredients always check product labels for allergens.
Nutritional Information
Per serving: 210 calories 13 g fat 23 g carbohydrates 4 g protein.
Save Enjoy these zero-waste brownies with your loved ones and savor every chocolaty bite. They freeze wonderfully if you ever have leftovers.
Recipe FAQ
- → What type of nut-milk pulp works best?
Almond, cashew, or hazelnut pulp is ideal; just ensure it is well-squeezed and dry before mixing.
- → Can the brownies be made vegan?
Yes, replace eggs with flax eggs and use vegan chocolate chips for a completely dairy-free treat.
- → How do I make the brownies gluten-free?
Substitute the all-purpose flour with your favorite gluten-free flour blend for delicious gluten-free brownies.
- → Which add-ins combine well with the base mix?
Try chocolate chips, chopped walnuts, pecans, or a hint of espresso powder for richer flavor and texture.
- → What's the best way to check doneness?
Insert a toothpick into the center; a few moist crumbs indicate fudgy, perfectly baked brownies.
- → How should leftover brownies be stored?
Cool completely, slice, and store in an airtight container for up to four days at room temperature.