Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
The first time I made these brownies was after experimenting with homemade almond milk. I hated seeing the leftover pulp go to waste, so I developed this recipe to make use of every last bit—and the rich, moist texture quickly won everyone over at home.
Ingredients
- All-purpose flour (or gluten-free flour 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 (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)
- Large eggs (room temperature): 2
- 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:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Combine 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. Stir 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 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 and Slice:
- Let cool completely in the pan before slicing into squares.
Save My kids love helping me press the brownies into the pan, and we always argue about who gets the corner piece. It's become a fun zero-waste tradition in our family.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts from the nut-milk pulp and optional nuts, eggs unless using a vegan substitute, gluten unless using gluten-free flour. May contain dairy if using butter or regular chocolate chips.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Make these brownies when you have leftover pulp and want a treat everyone will rave about. They keep well for several days in an airtight container.
Recipe FAQ
- → Can I use different types of nut-milk pulp?
Absolutely! Almond, cashew, or hazelnut pulp all work well as long as they're squeezed dry.
- → How do I make these brownies vegan?
Replace eggs with flax eggs by mixing ground flaxseed with water and letting it rest briefly before use.
- → Is it possible to make these gluten-free?
Yes, use a gluten-free flour blend instead of regular flour for a gluten-free result.
- → What add-ins work best for extra texture?
Dark chocolate chips and chopped nuts like walnuts or pecans add flavor and crunch. Both are optional!
- → How can I enhance the chocolate flavor?
Mix in half a teaspoon of espresso powder to intensify the richness of chocolate in the brownies.
- → Are there dairy-free options?
Use coconut oil instead of butter and ensure your chocolate chips are dairy-free to keep them dairy-free.