Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
The first time I baked these zero-waste brownies, I was amazed by how moist and delicious they turned out. Using nut-milk pulp not only cut down on kitchen waste but also gave an extra boost of nutrition and texture to classic brownies.
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
- Prepare Pan:
- Preheat 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 flour, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients:
- In a large bowl, combine 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 Mix-Ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour 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 & Slice:
- Let cool completely in the pan before slicing into squares.
Save My family loves when I bake these, especially knowing we are making something delicious and reducing waste at the same time. It has started a fun habit of saving our nut-milk pulp for weekend baking together.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, and parchment paper make this recipe a breeze to assemble and bake.
Allergen Information
Contains nuts (from nut-milk pulp and optional nuts) and eggs (unless using vegan substitute). Contains gluten unless made with gluten-free flour. Always check labels for hidden allergens.
Nutritional Information (per serving)
Each brownie has approximately 210 calories, 13 g total fat, 23 g carbohydrates, and 4 g protein.
Save Enjoy these brownies warm or chilled for a satisfying, eco-friendly dessert. They are perfect for sharing and for giving new life to nut-milk pulp.
Recipe FAQ
- → What is nut-milk pulp and how do I use it?
Nut-milk pulp is the leftover fiber after making nut milk. Squeeze dry and blend into your brownie mixture for moisture and texture.
- → Can I replace all-purpose flour with gluten-free flour?
Yes, a gluten-free blend works well to keep the brownies soft and fudgy without wheat.
- → How do I make these brownies dairy-free or vegan?
Use coconut oil and vegan chocolate, plus flax eggs instead of regular eggs for a fully plant-based result.
- → What add-ins work best for extra flavor?
Try dark chocolate chips, chopped nuts such as walnuts or pecans, and a hint of espresso powder.
- → How should I store these brownies for freshness?
Keep the brownies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work—just be sure it is well-squeezed and dry before adding.