Zero-Waste Brownies Nut-Milk (Print)

Decadent brownies repurpose nut-milk pulp for maximum chocolate flavor and minimal food waste.

# Components:

01 - 1 cup all-purpose flour or gluten-free flour blend

02 - 1/2 cup unsweetened cocoa powder

03 - 1 teaspoon baking powder

04 - 1/2 teaspoon sea salt

05 - 1 cup nut-milk pulp, such as almond or cashew, squeezed dry

06 - 3/4 cup granulated sugar or coconut sugar

07 - 1/2 cup melted coconut oil or unsalted butter

08 - 2 large eggs, at room temperature

09 - 1 teaspoon pure vanilla extract

10 - 1/2 cup dark chocolate chips or chopped chocolate

11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)

01 - Set oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.

02 - In a medium bowl, whisk flour, cocoa powder, baking powder, and sea salt until well blended.

03 - In a large bowl, thoroughly mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until uniform.

04 - Gently fold the dry ingredients into the wet mixture just until blended. Avoid overmixing to maintain a tender crumb.

05 - Stir in chocolate chips and optional nuts, distributing evenly through the batter.

06 - Transfer the batter to the prepared pan and smooth the surface with a spatula.

07 - Place the pan in the oven and bake for 28 to 32 minutes, until a toothpick inserted in the center yields a few moist crumbs.

08 - Allow brownies to cool fully in the pan. Once cooled, lift by parchment edges and portion into squares.

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Zero-waste: makes use of leftover nut-milk pulp from homemade plant milks
Brownies are super moist and chocolatey, with easy vegan and gluten-free options

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Nut-milk pulp should be squeezed as dry as possible for best texture
To make vegan, swap eggs for flax eggs (2 tbsp ground flaxseed plus 5 tbsp water, rested 5 min)

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