Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
The first time I made these brownies with nut-milk pulp, I was surprised at how fudgy and delicious they turned out. It felt great to give a second life to my homemade almond milk leftovers.
Ingredients
- All-purpose flour: 1 cup (120 g), or gluten-free flour blend
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp: 1 cup (200 g), e.g. almond or cashew, squeezed dry
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Eggs: 2 large, room temperature
- Pure vanilla extract: 1 tsp
- Dark chocolate chips or chopped chocolate: 1/2 cup (90 g)
- Chopped nuts: 1/3 cup (40 g), walnuts, pecans, optional
Instructions
- Prepare Pan & Oven:
- Preheat 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 and well combined.
- Combine:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-Ins:
- Stir in chocolate chips and nuts if using.
- Bake:
- Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
- Finish:
- Let cool completely in pan before slicing into squares.
Save I made these brownies for my kids on a Sunday afternoon, and they couldn&t believe something so rich and chocolatey was made from kitchen scraps!
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 Try these brownies as a delicious way to reduce food waste and enjoy a treat everyone will love.
Recipe Questions
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well. Make sure the pulp is squeezed as dry as possible for best texture.
- → How do I make the brownies gluten-free?
Replace all-purpose flour with your favorite gluten-free flour blend to keep the brownies suitable for gluten-free diets.
- → Is there a vegan option for these brownies?
Use flax eggs in place of regular eggs and coconut oil instead of butter to create a vegan-friendly version.
- → How can I achieve a richer chocolate flavor?
Add a half teaspoon of espresso powder to intensify the chocolate notes in your brownies.
- → What is the best way to serve these brownies?
Let brownies cool completely before slicing. Top with powdered sugar or vegan ice cream for an indulgent treat.
- → Are these brownies suitable for people with nut allergies?
No, these brownies contain nut-milk pulp and optional chopped nuts and are not recommended for those with nut allergies.