Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp to minimize food waste and maximize chocolate flavor.
I first made these brownies when I was searching for ways to use up my almond-milk pulp. The result was so satisfying& nobody could tell they were made with leftovers.
Ingredients
- All-purpose flour (or gluten-free 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 the pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients:
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine wet and dry:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts if using.
- Bake:
- Pour 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 spread the batter and always look forward to licking the spatula after we make these brownies together.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Recipe contains nuts and eggs but can be made dairy-free, gluten-free, or egg-free by using suitable substitutes
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save A simple and delicious way to use kitchen scraps. These brownies turn leftovers into pure chocolatey gold.
Recipe FAQ
- → Which nut-milk pulp works best?
Almond and cashew are favorites, but any well-squeezed nut-milk pulp offers a great texture and subtle flavor.
- → How do I make the brownies gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
- → Can I make these brownies vegan?
Yes! Use flax eggs instead of regular eggs and choose coconut oil and dairy-free chocolate chips.
- → Why is nut-milk pulp used?
Nut-milk pulp helps reduce food waste and adds moisture, nutrition, and a pleasant crumb to baked goods.
- → How do I know when the brownies are baked?
Insert a toothpick—if it comes out with a few moist crumbs, they're perfectly baked and ready to cool.
- → What optional add-ins enhance flavor?
Dark chocolate chips and chopped nuts add richness and crunch, while espresso powder deepens the chocolate taste.