Fudgy brownies made with nut-milk pulp, chocolate chips, and nuts for a rich treat and reduced food waste.
# 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, such as almond or cashew, thoroughly squeezed dry
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, at 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
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper ensuring overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and salt in a medium mixing bowl.
03 - In a large bowl, combine nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Mix until smooth and homogeneous.
04 - Fold the dry mixture into the wet ingredients gradually, mixing just until incorporated to preserve tenderness.
05 - Stir in dark chocolate chips and chopped nuts if desired, distributing evenly.
06 - Transfer batter to prepared pan and level the surface. Bake for 28–32 minutes until a toothpick inserted in the center yields a few moist crumbs.
07 - Allow the brownies to cool completely in the pan before removing and slicing into squares.
