Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
The first time I made these brownies, I was thrilled to find a delicious way to use the leftover pulp from my homemade almond milk. The brownies came out incredibly moist and satisfying, and I felt great about not throwing that nutritious pulp away.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- All-purpose flour: 1 cup (120 g) or gluten-free flour blend
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp: 1 cup (200 g), squeezed dry (almond, cashew etc.)
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Large eggs: 2, room temperature
- Pure vanilla extract: 1 tsp
- Dark chocolate chips or chopped chocolate: 1/2 cup (90 g)
- Chopped nuts (optional): 1/3 cup (40 g), walnuts or pecans
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Preheat Oven:
- 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 Chocolate & Nuts:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into prepared pan and smooth top. Bake for 28–32 minutes or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool & Slice:
- Let cool completely in pan before slicing into squares.
Save Our family loves making nut milk together, and turning the leftover pulp into brownies became a weekend tradition. It is always exciting to see the kids enjoy these homemade treats, knowing we made them with zero waste in mind.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs unless substituted for vegan, and gluten unless using gluten-free flour blend. Always check chocolate and other packaged items for hidden allergens.
Nutritional Information
Each brownie contains about 210 calories, 13 g total fat, 23 g carbohydrates, and 4 g protein.
Save 
Enjoy these brownies warm with a scoop of ice cream. You will love turning kitchen scraps into something irresistible!
Recipe FAQ
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well. Ensure it’s squeezed dry for best results.
- → What’s the substitute for eggs to make it vegan?
Replace eggs with flax eggs by mixing ground flaxseed and water, then let rest before using.
- → Are these brownies gluten-free?
They can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour.
- → How do I achieve a fudgy texture?
Do not overmix and keep the baking time within 28–32 minutes for a moist, fudgy interior.
- → Can I add other mix-ins?
Absolutely. Stir in nuts, more chocolate chips, or even espresso powder for added flavor and texture.
- → What’s the best way to store brownies?
Cool completely, then store in an airtight container at room temperature for up to three days.
