Pin it Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp to minimize food waste while maximizing chocolate flavor. These brownies are perfect for anyone looking to upcycle kitchen leftovers into a decadent dessert.
I first experimented with nut-milk pulp while trying to find new ways to use up leftovers from homemade almond milk. This recipe is now a staple after every batch—I never throw pulp away anymore!
Ingredients
- All-purpose flour (or gluten-free flour 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, 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 mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into prepared pan and smooth the top. Bake for 28 to 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.
Pin it Whenever I bake these, my family gathers in the kitchen, amazed that something so delicious could come from leftovers. It's become the highlight of our Sunday afternoons.
Required Tools
You'll need mixing bowls, a whisk, spatula, measuring cups and spoons, an 8x8-inch baking pan, and parchment paper.
Allergen Information
This recipe contains nuts (in nut-milk pulp and optional nuts), eggs (unless vegan substitute is used), and gluten (unless gluten-free flour is chosen). Check all ingredients for hidden allergens.
Nutritional Information
Per serving: Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Pin it Enjoy these zero-waste brownies warm, straight from the pan or chilled with your favorite topping. They truly make sustainable baking rewarding.
Common Questions
- → What types of nut-milk pulp work best?
Any pulp from homemade nut milk, such as almond, cashew, or hazelnut, works well if squeezed dry before adding to the batter.
- → How do I make these brownies vegan?
Replace eggs with flax eggs by mixing ground flaxseed and water, and use coconut oil instead of butter for a fully plant-based option.
- → Can I use gluten-free flour?
Yes, substituting all-purpose flour with a gluten-free blend yields brownies with great texture and makes them suitable for gluten-sensitive eaters.
- → How can I enhance the chocolate flavor?
Mix in espresso powder or increase the amount of cocoa powder slightly to intensify the chocolate profile of your brownies.
- → What can I top the brownies with?
Serve brownies dusted with powdered sugar or with a scoop of vegan ice cream for added richness and presentation.
- → Is nut-milk pulp nutritionally beneficial?
Nut-milk pulp adds fiber, protein, and a moderate amount of healthy fats, contributing moistness and added nutrition to brownies.