Rich, chocolate brownies made using leftover nut-milk pulp for a waste-minimizing, indulgent dessert.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup (120 g) all-purpose flour or gluten-free flour blend
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 cup (200 g) nut-milk pulp, such as almond or cashew, squeezed dry
06 - 3/4 cup (150 g) granulated sugar or coconut sugar
07 - 1/2 cup (120 ml) melted coconut oil or unsalted butter
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup (90 g) dark chocolate chips or chopped dark chocolate
11 - 1/3 cup (40 g) chopped nuts such as walnuts or pecans (optional)
# Steps:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing a slight overhang for easy removal.
02 - In a medium mixing bowl, thoroughly whisk together flour, cocoa powder, baking powder, and sea salt until homogenous.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Stir until smooth and well integrated.
04 - Gradually fold dry mixture into wet mixture, stirring gently until just combined. Avoid overmixing to preserve tenderness.
05 - Fold in chocolate chips or chopped chocolate and optional nuts, distributing evenly throughout the batter.
06 - Transfer batter into prepared pan, using a spatula to spread evenly and level the surface.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs attached.
08 - Allow brownies to cool completely in the pan. Lift out using parchment overhang and slice into squares.
