Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried making nut-milk pulp brownies while experimenting with homemade almond milk and was amazed by how delicious and moist the results were. The added pulp gives the brownies a hearty texture and allows me to fully use every ingredient in my kitchen.
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 (e.g., 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 (room temperature): 2 large
- 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
- Preheat Oven:
- Preheat the oven to 350°F (175°C) and 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, stir together nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth.
- Fold Ingredients:
- Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Add-Ins:
- Stir in chocolate chips and nuts if using.
- Bake:
- Pour batter into prepared pan, smooth the top, and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve:
- Let brownies cool completely in the pan before slicing into squares.
Save My kids loved helping me stir in the chocolate chips and giggled at how we were saving our almond pulp for dessert. Baking these brownies together is now a fun part of our homemade nut-milk routine.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, and parchment paper make the process easy and mess-free.
Allergen Information
Contains nuts from nut-milk pulp and optional nuts. Eggs are present unless using a vegan substitute, and gluten is included unless gluten-free flour is used. Dairy may be present if butter or regular chocolate chips are used, so always check labels.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g. Enjoy a treat that balances taste and smart ingredient use.
Save These brownies prove that zero-waste baking can be as decadent as it is sustainable. Every bite brings chocolatey richness and the joy of a resourceful kitchen.
Kitchen Guide
- → What types of nut-milk pulp work best?
Almond, cashew, or hazelnut pulp work well. Ensure it is squeezed dry before mixing for ideal texture.
- → Can this dessert be made vegan?
Yes, substitute eggs with flax eggs and use dairy-free butter and chocolate for a vegan-friendly version.
- → How do I achieve a fudgy texture?
Do not overmix the batter, use enough nut pulp, and bake until moist crumbs remain for perfect fudginess.
- → Which flour can be used for gluten-free needs?
A gluten-free flour blend may be used to make this treat suitable for gluten-free diets.
- → Can I add extra chocolate or nuts?
Absolutely! Mix in extra chocolate chips or chopped nuts for more flavor and texture.
- → How do I serve the finished brownies?
Cool completely, then slice into squares. Enjoy plain or with a dusting of powdered sugar or ice cream.