Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I created these brownies after making homemade almond milk and ending up with extra pulp. Instead of throwing it away, I found this recipe to be a delicious way to use every bit. My family was amazed you could get such moist, rich brownies from leftovers.
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
- Prep the Pan:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Extras:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the 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 and Serve:
- Let cool completely in the pan before slicing into squares.
Save Everyone loves sharing these brownies at our family gatherings because no one suspects they're made from leftovers. It's become a fun way to involve the kids and teach them about zero-waste baking.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.
Allergen Information
Contains nuts and eggs unless vegan substitutions are used. May contain gluten or dairy depending on options and added chocolate chips. Always check ingredient labels for allergens.
Nutritional Information
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g per serving.
Save These brownies are a wonderful way to turn leftovers into something crave-worthy. Enjoy every decadent square knowing you've made something a little more sustainable.
Recipe FAQ
- → How do I prepare nut-milk pulp for brownies?
Squeeze nut-milk pulp as dry as possible after making nut milk, then measure it for mixing into the batter.
- → Can I make these brownies vegan?
Yes, substitute eggs with flax eggs and choose dairy-free chocolate chips and oil instead of butter.
- → Which nuts work best for the pulp?
Almond, cashew, or hazelnut pulp all add moisture and nutrition, as long as they are squeezed dry before using.
- → Is it possible to make gluten-free brownies?
Replace all-purpose flour with a gluten-free blend to ensure a delicious treat suitable for gluten-sensitive diets.
- → How can I enhance the chocolate flavor?
Add 1/2 teaspoon espresso powder or use extra dark chocolate chips for an intensified flavor profile.
- → What tools are needed for these brownies?
You’ll need mixing bowls, a whisk, a spatula, measuring cups/spoons, a lined baking pan, and parchment paper.
- → How do I know when the brownies are done baking?
Bake until a toothpick inserted in the center emerges with a few moist crumbs but not wet batter.