Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these after realizing how much nut-milk pulp was left over each week—it felt great to turn it into something decadent and delicious.
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 (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
- Prep the 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.
- Mix 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.
- Combine dry and wet:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add chocolate and nuts:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and slice:
- Let cool completely in the pan before slicing into squares.
Save My kids love helping in the kitchen and always look forward to licking the chocolatey spoon together after mixing the batter.
Required Tools
Mixing bowls are essential, along with a whisk, spatula, measuring cups, measuring spoons, an 8x8-inch baking pan, and parchment paper for easy removal.
Allergen Information
Contains nuts (from nut-milk pulp and optional nuts), eggs (unless using vegan substitute), and gluten (unless using GF flour). May contain dairy if using butter or regular chocolate chips. Always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Enjoy these brownies as a satisfying treat, knowing you're reducing waste with every bite.
Recipe FAQ
- → Can I use any nut-milk pulp?
Yes, almond, cashew, or other nut-milk pulp works well. Just squeeze out excess moisture before use.
- → Is there a vegan version?
Substitute eggs with flax eggs for vegan brownies. Use dairy-free chocolate chips and coconut oil too.
- → Are these gluten-free?
Use a gluten-free flour blend to make the brownies suitable for gluten-free diets.
- → How do I know when brownies are done?
Bake until a toothpick inserted comes out with a few moist crumbs. Avoid overbaking for fudginess.
- → What’s the best way to serve them?
Enjoy plain, with a dusting of powdered sugar, or as a decadent treat alongside vegan ice cream.