Fudgy brownies featuring nut-milk pulp, rich chocolate, and zero-waste approach for easy, satisfying indulgence.
# 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, squeezed dry (such as almond or cashew)
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)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.
02 - Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl until blended.
03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla until smooth and fully incorporated.
04 - Gradually fold dry mixture into wet ingredients until just combined. Avoid overmixing to maintain a tender crumb.
05 - Stir in chocolate chips and chopped nuts if using, distributing evenly throughout the batter.
06 - Pour batter into prepared pan, smoothing the surface. Bake for 28 to 32 minutes, or until a toothpick inserted into the center yields a few moist crumbs.
07 - Allow brownies to cool completely in the pan before lifting parchment and slicing into squares.
