Zero-Waste Brownies Nut Pulp (Print Version)

Create fudgy brownies from leftover nut-milk pulp. Rich chocolate taste and eco-friendly ingredients.

# 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, firmly 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

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

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

01 - Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper for easy removal.

02 - Whisk flour, cocoa powder, baking powder, and salt together in a medium mixing bowl until evenly blended.

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

04 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined without overmixing.

05 - Stir in chocolate chips and nuts, if using, ensuring even distribution throughout the batter.

06 - Scrape batter into the prepared pan and smooth the surface with a spatula.

07 - Bake 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 slicing into squares and serving.

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You can use any type of nut-milk pulp (almond cashew hazelnut) just squeeze it dry first
Substitute with flax eggs for a vegan-friendly option

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