Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
After making homemade almond milk each week, I always wondered what to do with the leftover pulp. These brownies are my go-to solution—each batch comes out moist and decadent, and no one can tell they are secretly zero-waste.
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 or 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
- Prepare Pan:
- Preheat the 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 the flour, cocoa powder, baking powder, and salt.
- Combine 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 the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Chocolate and Nuts:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 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.
Save These brownies are a family favorite—my kids always ask for them after we make nut milk. It feels great knowing our kitchen waste is transformed into something delicious everyone enjoys.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs. Use vegan and gluten-free options if needed. Check ingredient labels for dairy in chocolate chips.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Enjoy these brownies warm or chilled. A dusting of powdered sugar or scoop of vegan ice cream makes them extra-special.
Recipe Help & FAQs
- → What kind of nut-milk pulp works best?
Almond, cashew, or hazelnut pulp are all great choices. Make sure the pulp is squeezed as dry as possible for best texture.
- → How do I make these brownies gluten-free?
Swap out the all-purpose flour for any gluten-free flour blend to accommodate gluten sensitivities.
- → Can I make these without eggs?
Yes, replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water) for a vegan-friendly option.
- → How do I enhance the chocolate flavor?
Add 1/2 tsp espresso powder to the batter to deepen the chocolate notes and intensify richness.
- → What is the ideal pan size for baking?
An 8x8-inch baking pan provides the best results, giving the brownies a perfect thickness and even bake.
- → What toppings pair well?
Try a dusting of powdered sugar, chopped nuts, or a scoop of vegan ice cream for extra indulgence.