Zero-Waste Brownies Nut-Milk Pulp (Printable)
Fudgy brownies use nut-milk pulp and chocolate, offering a sustainable, delicious dessert for all diets.
# Components:
→ 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 (such as almond or cashew)
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 nuts, such as walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a large bowl, combine nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Stir until smooth and fully incorporated.
04 - Gradually fold dry ingredient mixture into the wet mixture, mixing only until just combined. Avoid overmixing.
05 - Gently stir in chocolate chips or chopped chocolate and optional chopped nuts, ensuring an even distribution.
06 - Pour batter into prepared pan, smoothing the surface 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 brownies to cool completely in the pan before cutting into squares.
# Expert Advice:
01 -
- Minimizes food waste by utilizing nut-milk pulp
- Deep chocolate flavor and easy to adapt for different diets
02 -
- Nut-milk pulp should be squeezed as dry as possible for best texture
- Brownies can be made vegan and gluten-free by swapping ingredients
03 -
- Fold ingredients gently to avoid tough brownies
- Try adding espresso powder for extra chocolate depth