Save Rich and fudgy, these zero-waste brownies are designed to maximize chocolate flavor while cleverly repurposing leftover nut-milk pulp, making your dessert both delicious and sustainable.
I started making these brownies after homemade almond milk left me with lots of pulp. This recipe completely changed how I view kitchen scraps—now they're an essential part of my favorite chocolate dessert.
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
- Prepare Pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk flour, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients:
- In a large bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth.
- Combine Mixtures:
- Fold dry ingredients into wet mixture until just combined—do not overmix.
- Add-In Ingredients:
- Stir in chocolate chips and nuts, if using.
- Spread Batter:
- Pour batter into pan and smooth the top.
- Bake:
- Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Slice:
- Let brownies cool completely in the pan before cutting into squares.
Save Serving these brownies at family gatherings always sparks conversation about creative ways to reduce waste at home. My kids have fun guessing what makes these treats extra moist.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts, eggs, and gluten unless substitutions are made. May also contain dairy, so always check ingredient labels.
Nutritional Information
Each serving provides 210 calories, 13 g fat, 23 g carbohydrates, and 4 g protein.
Save Store brownies tightly covered at room temperature for up to three days. Enjoy every fudgy bite knowing you're baking sustainably.
Common Questions
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, hazelnut or similar pulp can be used. Be sure to squeeze out excess moisture for best results.
- → How do I make these brownies vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water). Check chocolate chips for dairy-free options.
- → What's the best way to serve these brownies?
Serve cooled and sliced. Add powdered sugar on top or accompany with vegan ice cream for extra indulgence.
- → Can I use gluten-free flour?
Yes, substitute with a gluten-free flour blend to make these brownies suitable for gluten-free diets.
- → How should leftovers be stored?
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → Do I have to add nuts or espresso powder?
Nuts and espresso powder are optional but add extra richness and texture to your brownies.