Pin Recipe Rich and fudgy, these brownies are a delicious way to use up leftover nut-milk pulp and support zero-waste baking. Each bite bursts with intense chocolate flavor while cleverly minimizing food waste.
I first tried these brownies after making homemade almond milk, and was thrilled with how the leftover pulp transformed the texture. Not only did it reduce kitchen waste, but each batch yielded brownies everyone raves about.
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 (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
- Prepare pan:
- Preheat the 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 the flour, cocoa powder, baking powder, and salt.
- Combine wet ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Blend dry into wet:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add extras:
- Stir in chocolate chips and nuts, if using.
- Fill pan:
- Pour the batter into the prepared pan and smooth the top.
- Bake:
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & slice:
- Let cool completely in the pan before slicing into squares.
Pin Recipe My family cheers whenever I whip up a batch of these brownies with leftover almond pulp; it's become a fun tradition after making nut milk together.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts, eggs (unless using vegan substitute), gluten (unless using GF flour), and may contain dairy. Always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Pin Recipe Serve these brownies with powdered sugar or vegan ice cream for a delicious zero-waste dessert that's sure to impress.
Recipe FAQs
- → What types of nut-milk pulp work best?
Almond, cashew, or hazelnut pulp all work well, as long as the pulp is squeezed as dry as possible.
- → Can these brownies be made vegan?
Yes, substitute eggs with flax eggs and use dairy-free chocolate chips and butter alternatives.
- → Are these brownies gluten-free?
Use a gluten-free flour blend instead of all-purpose flour for a gluten-free option.
- → How can I enhance chocolate flavor?
Stir in espresso powder or use high-quality dark chocolate for deeper flavor.
- → Do I need to dry the nut-milk pulp?
Yes, squeeze the pulp well to remove excess moisture for the best brownie texture.
- → What pan size is recommended?
An 8x8-inch baking pan is ideal for evenly-cooked, thick brownies.