Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after experimenting with homemade almond milk, wanting a way to utilize the leftover pulp. The result was amazingly moist and chocolatey brownies that no one guessed were made with kitchen scraps.
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)
- Eggs (room temperature): 2 large
- 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 oven and pan:
- Preheat the 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 the flour, cocoa powder, baking powder, and salt.
- Combine wet ingredients:
- In a large bowl, combine the 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 extras:
- 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 serve:
- Let cool completely in the pan before slicing into squares.
Save Serving these brownies with my family always sparks a conversation about sustainable cooking and creative ways to prevent waste in the kitchen.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.
Allergen Information
Contains nuts, eggs (unless using vegan alternative), and gluten. Check ingredients for hidden allergens if needed.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save These zero-waste brownies are the perfect way to enjoy dessert and take care of our planet at the same time.
Cooking Questions
- → What types of nut-milk pulp can be used?
Almond, cashew, hazelnut, or any homemade nut-milk pulp works, as long as it's squeezed dry.
- → Can I make these brownies gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free flour blend for a wheat-free option.
- → How do I make the brownies vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, rested 5 minutes).
- → Can I customize the add-ins?
Absolutely! Add your favorite nuts, chocolate chips, or even espresso powder for enhanced flavor.
- → What is the ideal texture for nut-milk pulp?
The pulp should be squeezed as dry as possible to avoid excess moisture in the brownies.
- → What serving suggestions work best?
Try with a dusting of powdered sugar or pair with a scoop of vegan ice cream for an indulgent treat.