Pin 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 homemade almond milk and was so thrilled to find a delicious way to use the leftover pulp. Every batch tastes extra satisfying knowing nothing goes to waste!
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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)
- Large eggs (room temperature): 2
- 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)
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Instructions
- Prepare Baking 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 flour, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients:
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine Wet and Dry:
- 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.
- Check and Cool:
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan before slicing into squares.
Pin My kids love helping with these brownies, especially when stirring in the chocolate chips. It's become a favorite family baking project that satisfies everyone.
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Required Tools
Mixing bowls are a must, along with a whisk and spatula for easy blending. The 8x8-inch pan ensures evenly baked brownies every time.
Allergen Information
This recipe contains nuts and eggs unless using vegan substitutes, and can be made gluten-free. Always double-check labels, especially for allergies.
Nutritional Information
Each brownie contains approximately 210 calories, 13 g total fat, 23 g carbohydrates, and 4 g protein.
Pin 
Enjoy these brownies fresh or store them in an airtight container for up to 3 days. They are a perfect treat to share and celebrate waste-free baking!
Recipe Q&A
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulps all work well as long as they are squeezed dry before use.
- → How do I make these gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend for similar results.
- → Is there a vegan alternative for eggs?
Replace the eggs with flax eggs by mixing ground flaxseed and water, then letting it rest before using.
- → Can these brownies be made dairy-free?
Yes, opt for coconut oil instead of butter and check that your chocolate chips contain no dairy.
- → How do I store leftover brownies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- → Why is nut-milk pulp used?
Nut-milk pulp adds moisture and helps reduce kitchen waste, making brownies both delicious and sustainable.
