Decadent brownies using nut-milk pulp, offering fudgy texture, rich chocolate, and smart food reuse.
# 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, such as walnuts or pecans (optional)
# Method:
01 - Preheat 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 sea salt until thoroughly combined.
03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth.
04 - Gradually fold dry mixture into wet ingredients, mixing just until incorporated and avoiding overmixing.
05 - Gently stir in dark chocolate chips or chopped chocolate and optional nuts until evenly dispersed.
06 - Transfer batter to prepared pan, smoothing the surface. Bake for 28–32 minutes, until a toothpick inserted in the center yields moist crumbs.
07 - Allow brownies to cool completely in the pan before slicing into squares.
