Pin It Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried making these brownies after experimenting with homemade nut milk and hesitating to throw away the leftover pulp. This recipe became a delicious solution that let me indulge in chocolate while keeping sustainability in mind.
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 Pan:
- Preheat oven to 350°F (175°C). Line 8x8-inch (20x20 cm) baking pan with parchment paper.
- Combine Dry:
- In medium bowl, whisk flour, cocoa powder, baking powder, and salt.
- Mix Wet:
- In large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth.
- Combine Mixtures:
- Gradually fold dry ingredients into wet mixture just until combined. Do not overmix.
- Add Mix-ins:
- Stir in chocolate chips and nuts, if desired.
- Bake:
- Pour batter into prepared pan and smooth surface.
- Finish:
- Bake 28–32 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely before slicing into squares.
Pin It Sharing these brownies with my family became a weekly treat, and they love how something destined for the compost bin transforms into a decadent chocolate dessert.
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 vegan substitute is used, and gluten unless gluten-free flour blend is chosen. 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
Pin It Enjoy these sustainable brownies as a delicious and practical way to use your nut-milk pulp. Serve them fresh for maximum fudgy goodness.
Recipe FAQs
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well. Just be sure to squeeze the pulp dry for best texture.
- → How do I make these gluten-free?
Swap all-purpose flour for your favorite gluten-free blend. The brownies retain their fudgy texture and flavor.
- → Can this dessert be made vegan?
Use flax eggs instead of regular eggs and select plant-based butter and chocolate chips for a vegan twist.
- → What makes these brownies sustainable?
Repurposing nut-milk pulp helps reduce food waste, making these brownies an eco-friendly sweet treat.
- → Do I need special equipment?
Basic kitchen tools like mixing bowls, whisk, spatula, measuring cups, and a baking pan are all you need.
- → How can I enhance the chocolate flavor?
Mix in espresso powder to deepen the chocolate taste, or choose high-quality dark chocolate chips.