Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first baked these after making homemade almond milk. The leftover pulp looked too nutritious to toss. These brownies transformed it into something truly irresistible.
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)
Instructions
- Preheat Oven and 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 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.
- Fold Together:
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Mix-ins:
- Stir in chocolate chips and nuts if using.
- Bake:
- Pour 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 before slicing into squares.
Save My kids love helping me transform what would be scraps into these gooey treats. It has become a fun tradition after weekend nut-milk making.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.
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 These brownies prove you can make something delicious out of leftovers. Enjoy them with a dusting of powdered sugar or a scoop of ice cream.
Recipe FAQ Section
- → Can I use different types of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulps work well. Just ensure the pulp is squeezed dry before adding.
- → How can I make these brownies gluten-free?
Replace all-purpose flour with a gluten-free flour blend for a delicious gluten-free option.
- → What is a good vegan egg substitute?
Use flax eggs by mixing 2 tbsp ground flaxseed with 5 tbsp water and letting it sit for 5 minutes.
- → How do I know when the brownies are done?
Insert a toothpick into the center. If it comes out with moist crumbs, they're ready.
- → Can I add extras to the brownies?
Absolutely! Stir in chopped nuts, dark chocolate chips, or even a touch of espresso powder.