Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first experimented with nut-milk pulp brownies after making homemade almond milk and wondering what to do with the leftover pulp. These brownies turned out so rich and chocolatey that nobody could guess the secret ingredient!
Ingredients
- All-purpose flour: 1 cup (120 g) or gluten-free flour blend
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp: 1 cup (200 g), e.g., almond or cashew, squeezed dry
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Eggs: 2 large, room temperature
- Pure vanilla extract: 1 tsp
- Dark chocolate chips or chopped chocolate: 1/2 cup (90 g)
- Chopped nuts: 1/3 cup (40 g), walnuts or pecans, optional
Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Line 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix dry ingredients:
- In medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients:
- In large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth.
- Combine mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into prepared pan and smooth top. Bake for 28–32 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
- Cool and slice:
- Let cool completely in pan before slicing into squares.
Save My kids now request these brownies every time we make nut milk together. It's become a fun tradition to bake and enjoy dessert, knowing we've reduced waste.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs unless using vegan substitute, gluten unless using gluten-free flour. May contain dairy if using butter or certain chocolate chips.
Nutritional Information
Per serving: Calories 210, Total Fat 13 g, Carbohydrates 23 g, Protein 4 g
Save Enjoy these brownies as a delicious treat and a creative solution for leftover nut-milk pulp. They're perfect for sharing at gatherings or simply alongside a cup of coffee.
Recipe Questions & Answers
- → Can I use different nut-milk pulps?
Yes, almond, cashew, or hazelnut pulp all work. Ensure it's squeezed dry for best texture.
- → How do I make these brownies vegan?
Replace eggs with flax eggs (ground flaxseed and water) and use dairy-free chocolate chips.
- → Is it possible to make these gluten-free?
Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- → What adds extra richness to the brownies?
Stir in dark chocolate chips or espresso powder to intensify chocolate depth.
- → How should the brownies be served?
Enjoy them plain, dusted with powdered sugar, or topped with vegan ice cream.
- → What allergens should I watch for?
May contain nuts, eggs, dairy, and gluten. Always check ingredient labels if necessary.
- → How many brownies does the batch yield?
This batch makes 12 squares, perfect for sharing or snacking.