Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried these brownies after making homemade almond milk, searching for ways to use up the leftover pulp. The results were so delicious that now I look forward to whipping up a batch every time I make fresh nut milk!
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)
- Eggs (room temperature): 2 large
- 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
- Prep Oven & 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 the flour, cocoa powder, baking powder, and salt.
- Blend 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 & Fold:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Chocolate & Nuts:
- Stir in chocolate chips and nuts, if using.
- Pan & 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 & Slice:
- Let cool completely in the pan before slicing into squares.
Save My kids love helping mix the ingredients and always request these brownies for family movie nights. It's such a joy to bake something together that reduces kitchen waste!
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper are all you need for this recipe.
Allergen Information
Contains nuts and eggs (unless using vegan substitute) and gluten (unless using GF flour). May contain dairy if using butter or regular chocolate chips.
Nutritional Information (per serving)
Calories: 210. Total Fat: 13 g. Carbohydrates: 23 g. Protein: 4 g.
Save Enjoy minimizing kitchen waste with every bite of these moist, rich brownies. Perfect as a sweet treat for gatherings or everyday snacks.
Recipe Questions
- → How do I prepare the nut-milk pulp?
After making nut milk, squeeze the pulp dry using a cloth or fine mesh, ensuring it's as dry as possible for perfect results.
- → Can I use any type of nut pulp?
Yes, almond, cashew, and hazelnut pulps work well. Each brings unique flavor and texture, making the brownies moist and rich.
- → How do I make these brownies vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, rested 5 minutes) and use vegan chocolate chips.
- → What gluten-free options are available?
Substitute the all-purpose flour with a gluten-free blend to accommodate dietary needs, keeping the texture tender and fudgy.
- → How should I store leftover brownies?
Keep squares in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.