# What You'll Need:
→ 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, squeezed dry (almond or cashew preferred)
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped dark chocolate
11 - 1/3 cup chopped nuts such as walnuts or pecans (optional)
# Step-by-Step:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper ensuring overhang for easy removal.
02 - In a medium bowl, whisk together flour, unsweetened cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a large bowl, thoroughly mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until batter is smooth.
04 - Gradually fold the dry ingredient mixture into the wet ingredients. Mix just until no streaks remain. Avoid overmixing to retain desired texture.
05 - Stir in dark chocolate chips and chopped nuts, distributing evenly through the batter.
06 - Pour batter into prepared pan and smooth out surface. Bake for 28 to 32 minutes, or until a toothpick inserted near the center emerges with moist crumbs.
07 - Allow brownies to cool completely in the pan. Lift out using the parchment overhang and slice into 12 equal squares.
