Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after a weekend of almond-milk making, looking for creative uses for the leftover pulp. They are now my favorite way to turn kitchen scraps into an irresistible treat.
Ingredients
- All-purpose flour (or gluten-free flour 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 (e.g. almond or cashew, 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)
- Eggs (room temperature): 2 large
- 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
- Preheat & Prepare Pan:
- Preheat the oven to 350°F (175°C) and 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, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth and well blended.
- Combine Mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-Ins:
- Gently stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes, until a toothpick in the center comes out with a few moist crumbs.
- Cool & Slice:
- Let brownies cool in the pan before slicing into squares.
Save Sharing these brownies with my kids means the kitchen feels extra cozy, especially knowing we made something delicious out of what almost went to waste.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.
Allergen Information
Contains nuts, eggs, and gluten, unless using substitutions. Check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save For best results, let the brownies cool before slicing and serve with powdered sugar or vegan ice cream.
Kitchen Questions
- → Can I use different types of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well as long as they are squeezed dry before using.
- → How do I make these brownies vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed with 5 tbsp water rested for 5 minutes).
- → Is it possible to make these gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free blend for delicious results.
- → Can I add more chocolate or nuts?
Yes, feel free to stir in extra chocolate chips or chopped nuts according to your taste preference.
- → What’s the secret to a fudgy texture?
Use moist nut pulp and avoid overmixing the batter to maintain a soft, dense crumb.
- → How should I serve these brownies?
Serve cooled, dusted with powdered sugar, or topped with a scoop of ice cream for an extra treat.