# Components:
→ Dry Ingredients
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
→ Wet Ingredients
05 - 1 cup nut-milk pulp (almond or cashew, squeezed dry)
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
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly mixed.
03 - In a large bowl, combine nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Stir until smooth and homogeneous.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until incorporated. Avoid overmixing for optimal texture.
05 - Gently stir in chocolate chips and nuts, if desired, to evenly distribute throughout the batter.
06 - Pour batter into prepared pan, smoothing the top with a spatula for even thickness.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center yields a few moist crumbs.
08 - Allow brownies to cool fully in the pan. Once cooled, slice into 12 squares for serving.
