# Ingredient List:
→ Dry Ingredients
01 - 1 cup (120 g) all-purpose flour or gluten-free flour blend
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 cup (200 g) nut-milk pulp, squeezed dry (almond or cashew recommended)
06 - 3/4 cup (150 g) granulated sugar or coconut sugar
07 - 1/2 cup (120 ml) melted coconut oil or unsalted butter
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup (90 g) dark chocolate chips or chopped chocolate
11 - 1/3 cup (40 g) chopped nuts, such as walnuts or pecans (optional)
# Directions:
01 - Set oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper for easy removal.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a separate large bowl, combine nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Stir until mixture is smooth and homogenous.
04 - Gradually fold the dry mixture into the wet ingredients. Combine gently until no visible dry spots remain; avoid overmixing for optimal texture.
05 - Stir in dark chocolate chips or chopped chocolate and, if desired, chopped nuts for added texture. Mix until evenly distributed.
06 - Spread batter evenly into the prepared pan, smoothing the surface with a spatula.
07 - Place pan in oven. Bake for 28 to 32 minutes, or until a toothpick inserted into the center draws out a few moist crumbs.
08 - Allow brownies to cool completely in the pan on a wire rack. Once cooled, lift out and slice into equal squares.
