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.
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
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.
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.