Zero-Waste Brownies Nut Pulp (Print Version)
Fudgy brownies transform nut-milk pulp into a rich, chocolatey dessert for minimal food waste.
# 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 (such as almond or cashew, squeezed dry)
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 (walnuts or pecans, optional)
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
03 - In a separate large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth and fully incorporated.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula, stopping when just combined to avoid overmixing.
05 - Stir in chocolate chips and chopped nuts if desired for added texture and richness.
06 - Pour the batter into the prepared pan and smooth the surface evenly.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.
08 - Allow to cool completely in the pan before cutting into squares and serving.
# Expert Advice:
01 -
- Helps reduce kitchen waste by using nut-milk pulp
- Easy to customize for vegan and gluten-free diets
02 -
- Nut-milk pulp should be squeezed dry for best texture
- Vegan and gluten-free swaps are easy in this recipe
03 -
- For extra richness, stir in 1/2 tsp espresso powder
- Serve cooled brownies with powdered sugar or vegan ice cream