Make fudgy brownies using nut-milk pulp for less waste, deep chocolate flavor, and easy dietary substitutions.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour or gluten-free flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 cup nut-milk pulp, squeezed dry (almond or cashew recommended)
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped chocolate
11 - 1/3 cup chopped walnuts or pecans (optional)
# How to make it:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and sea salt in a medium bowl until evenly blended.
03 - In a large mixing bowl, combine nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Mix thoroughly until the batter is smooth.
04 - Gradually fold the dry mixture into the wet ingredients, stirring only until just combined to prevent overmixing.
05 - Gently stir in chocolate chips or chopped chocolate and, if desired, chopped nuts.
06 - Spread the batter evenly into the prepared pan and smooth the top with a spatula.
07 - Bake for 28 to 32 minutes or until a toothpick inserted into the center emerges with a few moist crumbs.
08 - Allow the brownies to cool completely in the pan before slicing into twelve squares.
