Zero-Waste Brownies Nut Pulp (Print View)

Rich brownies combine nut-milk pulp and chocolate, creating a delicious treat while minimizing kitchen waste.

# Components:

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

05 - 1 cup nut-milk pulp, squeezed dry (almond, cashew, or similar)

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

10 - 1/2 cup dark chocolate chips or chopped chocolate

11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)

01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.

02 - Whisk flour, cocoa powder, baking powder, and sea salt together in a medium mixing bowl until evenly blended.

03 - In a large bowl, stir nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until the mixture is smooth and unified.

04 - Gradually fold the dry mixture into the wet ingredients, mixing just until combined. Avoid overworking the batter.

05 - Stir in the chocolate chips or chopped chocolate and, if desired, chopped nuts.

06 - Transfer the batter to the prepared pan and spread evenly, smoothing the surface as needed.

07 - Place pan in oven and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging.

08 - Allow brownies to cool completely in the pan before slicing into squares for serving.

01 -

02 -

For a vegan version, replace eggs with flax eggs (2 tbsp ground flaxseed with 5 tbsp water)
Any type of nut-milk pulp can be used if squeezed dry

03 -