Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried making brownies with nut-milk pulp after experimenting with homemade almond milk. It was satisfying to create a dessert that made use of something I would otherwise throw away, and these brownies quickly became a favorite weekend 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)
- Large eggs (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
- Prepare the baking 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 flour, cocoa powder, baking powder, and salt.
- Combine 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.
- Fold ingredients:
- Gradually fold dry ingredients into the 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 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and slice:
- Let cool completely in the pan before slicing into squares.
Save My kids love helping mix the brownie batter and always look forward to enjoying a batch after dinner. Sharing these brownies at family gatherings is a tradition, and everyone appreciates the sustainable twist.
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 gluten-free 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 These brownies are not only rich and delicious, they also make eco-friendly snacking easy. Bake them next time you make homemade nut milk for a treat you can feel good about.
Recipe FAQ Section
- → Can any nut-milk pulp be used?
Yes, almond, cashew, or hazelnut pulp work well. Ensure it's squeezed dry for best texture.
- → How do I make the brownies vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed and 5 tbsp water, rested) and use nondairy chocolate.
- → How should I store leftover brownies?
Keep cooled brownies in an airtight container for up to 4 days. Refrigerate for extended freshness.
- → Can I substitute gluten-free flour?
Yes, use your preferred gluten-free flour blend in place of all-purpose flour for a gluten-free batch.
- → What add-ins work best?
Dark chocolate chips and chopped walnuts or pecans add extra flavor and texture, but are optional.
- → How do I know when brownies are done?
Bake until a toothpick comes out with a few moist crumbs—avoid overbaking for fudgy results.