Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried baking with nut-milk pulp after making homemade almond milk for the week, and was amazed at how much extra flavor and texture it brought to the brownies. They disappeared within hours at my house!
Ingredients
- All-purpose flour or gluten-free blend: 1 cup (120 g)
- Cocoa powder, unsweetened: 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)
- Eggs: 2 large, room temperature
- 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 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 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.
- Combine batters:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts if using.
- Bake:
- Pour into pan, smooth top, and bake for 28 to 32 minutes. Toothpick should come out with a few moist crumbs.
- Cool and slice:
- Let brownies cool completely in pan before slicing into squares.
Save My kids love helping me mix in the chocolate chips, and it always feels good knowing we created something delicious out of leftovers together.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs unless vegan substitutions are used. Use gluten-free flour for a gluten-free version. Always check chocolate labels for dairy and allergen details.
Nutritional Information
Per serving: Calories 210, Total Fat 13 g, Carbohydrates 23 g, Protein 4 g
Save Zero-waste baking never tasted so indulgent. Try these brownies next time you make nut milk—you'll love every bite!
Recipe FAQs
- → Can I use pulp from any nut milk?
Yes, almond, cashew, or hazelnut milk pulp work well. Be sure to squeeze it dry before mixing.
- → How do I ensure brownies are moist and fudgy?
Don't overmix the batter and watch for a toothpick with moist crumbs, not completely clean.
- → Are vegan and gluten-free options available?
Absolutely! Use flax eggs for vegan brownies and a gluten-free flour blend for a GF version.
- → What add-ins can enhance flavor?
Dark chocolate chips, espresso powder, or chopped nuts add richness and depth to your brownies.
- → How should brownies be stored for freshness?
Store in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.
- → Can I freeze the brownies?
Yes, slice and freeze brownies in a sealed container for up to two months.