# Components:
→ Dry Ingredients
01 - 1 cup (120 g) all-purpose flour or gluten-free flour blend
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 cup (200 g) nut-milk pulp, squeezed dry (e.g., almond or cashew)
06 - 3/4 cup (150 g) granulated sugar or coconut sugar
07 - 1/2 cup (120 ml) melted coconut oil or unsalted butter
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup (90 g) dark chocolate chips or chopped chocolate
11 - 1/3 cup (40 g) chopped nuts such as walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly distributed.
03 - In a separate large bowl, combine nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Mix thoroughly until smooth and homogeneous.
04 - Gradually fold dry ingredient mixture into wet ingredients, taking care not to overmix. Blend until just combined.
05 - Stir in chocolate chips and optional chopped nuts until evenly distributed.
06 - Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
07 - Allow brownies to cool completely in the pan before cutting into squares and serving.
