# What you'll need:
→ Dry Ingredients
01 - 1 cup all-purpose flour or gluten-free flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 cup nut-milk pulp, such as almond or cashew, thoroughly squeezed dry
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly incorporated.
03 - In a separate large bowl, mix nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until mixture is smooth.
04 - Gradually fold dry ingredients into wet mixture with a spatula until just combined. Avoid overmixing to preserve a tender texture.
05 - Stir in chocolate chips and chopped nuts, if using, until evenly distributed through batter.
06 - Transfer batter to the prepared pan. Smooth surface with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted in the center yields a few moist crumbs.
07 - Allow baked brownies to cool entirely in the pan before lifting out and slicing into 12 squares.
