Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first baked these brownies after making homemade almond milk and wondering what to do with all that leftover pulp. The result was a batch of moist, chocolatey squares that even my picky little sister devoured. Now I make them every time we whip up nut-milk—my family always looks forward to the treat.
Ingredients
- All-purpose flour (or gluten-free 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 (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 (large, 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
- Prep the pan:
- 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.
- Incorporate dry into wet:
- Gradually fold dry mixture into wet mixture until just combined. Avoid overmixing.
- Add chocolate and nuts:
- Stir in chocolate chips and nuts (if using).
- Bake:
- Pour batter into pan and smooth top. Bake for 28 to 32 minutes until a toothpick inserted comes out with a few moist crumbs.
- Cool and slice:
- Allow to cool completely in pan before slicing into squares.
Save The first time we tried these, my grandma was skeptical about baking with 'scraps'. But after one bite, everyone agreed—these brownies are a zero-waste revelation. Now it's a family ritual after nut-milk making sessions.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.
Allergen Information
Contains nuts and eggs, but can be made vegan and gluten-free. Always check ingredient labels for hidden allergens.
Nutritional Information
Each serving provides 210 calories, 13 g fat, 23 g carbohydrates, and 4 g protein.
Save With nut-milk pulp brownies, you never have to waste delicious potential in your kitchen again. Make a batch and surprise your loved ones with a truly sustainable treat.
Recipe FAQ
- → How do I prepare nut-milk pulp for brownies?
Ensure the pulp is squeezed dry to avoid excess moisture, then use it directly in the batter for added texture.
- → Can these be made gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend to enjoy brownies without gluten.
- → What add-ins work best for chocolate brownies?
Chopped dark chocolate and nuts such as walnuts or pecans provide extra richness and crunch.
- → How do I make a vegan version?
Replace eggs with flax eggs and use coconut oil for a fully plant-based dessert.
- → What’s the best way to serve these brownies?
Enjoy them cooled, topped with powdered sugar or paired with a scoop of dairy-free ice cream.
- → Why use leftover nut-milk pulp?
Nut-milk pulp adds moisture and fiber, utilizing food scraps that would otherwise be discarded.