Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
After making homemade almond milk, I often wondered how to use the leftover pulp without tossing it. This brownie recipe became my favorite solution: it's simple, scrumptious, and makes me feel good about wasting less!
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 (e.g. 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 the 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.
- 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 the wet mixture until just combined. Do not overmix.
- Fold in add-ins:
- Stir in chocolate chips and nuts, if using.
- Transfer to pan:
- Pour the batter into the prepared pan and smooth the top.
- Bake:
- 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 This recipe quickly became a weekend family favorite, especially since the kids love helping press the pulp and stirring in chocolate chips together before baking.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts, eggs (unless using vegan substitute), and gluten (unless using GF flour). May contain dairy if butter or regular chocolate chips are used. Always verify ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Bake these brownies whenever you have nut-milk pulp — it's a delicious way to avoid waste and treat yourself at the same time.
Kitchen Help
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, hazelnut, or similar pulps all work, just make sure it's squeezed dry before use.
- → How do I make it vegan?
Replace eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water) for a vegan-friendly version.
- → Is the brownie gluten-free?
Use a gluten-free flour blend in place of all-purpose flour to make the brownies gluten-free.
- → Can I substitute coconut oil with other fats?
Yes, melted unsalted butter works just as well. Choose based on your dietary preference.
- → What add-ins go well with these brownies?
Dark chocolate chips and chopped nuts like walnuts or pecans add great texture and flavor.
- → How can I enhance chocolate flavor?
Mix in 1/2 tsp espresso powder for a deeper chocolate taste and richer aroma.