Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp. This recipe minimizes food waste while maximizing decadent chocolate flavor for a treat you can feel good about.
I first started baking with nut-milk pulp after making homemade almond milk. Wondering how to use up the leftovers, I discovered it adds unique texture and moisture to brownies, making every batch delicious and eco-friendly.
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
- Prep Baking Pan:
- 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 Mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Chocolate & Nuts:
- 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 me mix the batter and pressing the pulp in the bowl. It turns into a fun family baking activity that teaches about reducing waste and making tasty snacks together.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, and parchment paper.
Allergen Information
Contains nuts and eggs (unless using vegan substitutes) and gluten (unless using gluten-free flour). May include dairy depending on your choice of ingredients. Always check food labels for hidden allergens.
Nutritional Information
Per serving: 210 calories, 13 g fat, 23 g carbohydrates, 4 g protein.
Save Enjoy these eco-friendly brownies warm or chilled. They store beautifully and make a thoughtful treat to share.
Recipe Questions
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well. Just squeeze the pulp dry for best texture.
- → How can I make these brownies vegan?
Replace eggs with flax eggs and use vegan chocolate chips or coconut oil for a fully plant-based treat.
- → What is the ideal baking time?
Bake for 28–32 minutes. Check with a toothpick inserted in the center; moist crumbs mean they're ready.
- → Can I make these gluten-free?
Use a gluten-free flour blend in place of all-purpose flour for a gluten-free friendly option.
- → Are these brownies suitable for dairy-free diets?
Opt for coconut oil and dairy-free chocolate chips to keep them completely dairy-free.
- → How do I store the brownies?
Store them in an airtight container at room temperature for up to four days, or freeze for longer freshness.