Save Rich, fudgy brownies that cleverly repurpose leftover nut-milk pulp, helping minimize food waste and amplify chocolate flavor in every bite.
I first made these brownies after experimenting with homemade almond milk and wondering what to do with all the leftover pulp. They're so decadent, you'd never guess they help eliminate kitchen waste!
Ingredients
- All-purpose flour (or gluten-free flour 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)
- 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
- Preheat & Prep:
- 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 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:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add-Ins:
- 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 & Serve:
- Let cool completely in the pan before slicing into squares.
Save My kids love helping stir in the chocolate chips, and together we all enjoy these warm, gooey brownies fresh from the oven.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.
Allergen Information
Contains nuts (nut-milk pulp and optional nuts), eggs (unless using vegan substitute), and gluten (unless using gluten-free flour). May contain dairy depending on ingredient choices. Always check product labels.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Make these brownies whenever you have fresh nut-milk pulp & discover a delicious way to turn kitchen scraps into a chocolatey treat!
Recipe Guide
- → What type of nut-milk pulp works best?
Almond, cashew, or hazelnut pulp are ideal. Ensure it's squeezed dry before use for best texture.
- → How can I make this dessert vegan?
Substitute eggs with flax eggs and use vegan butter and chocolate chips. Follow all other steps as directed.
- → Can gluten-free flour be used?
Yes, a gluten-free flour blend works well. Be sure to check for binding agents to maintain structure.
- → What makes these brownies zero-waste?
The recipe repurposes nut-milk pulp, reducing food waste and making the most of all ingredients.
- → How should leftovers be stored?
Store cooled squares in an airtight container at room temperature for up to 3 days or refrigerate for freshness.
- → Can I add other mix-ins?
Yes, feel free to include dried fruit, seeds, or a sprinkle of espresso powder for extra flavor complexity.