Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I loved discovering a way to use leftover nut-milk pulp in brownies that taste absolutely decadent. This recipe made me rethink my kitchen scraps and embrace baking with more purpose.
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)
- Eggs (room temperature): 2 large
- 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 baking 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.
- Blend batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add extras:
- 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 My family was amazed to learn their favorite fudgy brownies were made with the leftovers from making almond milk. It sparked a conversation about reusing what we have in new, delicious ways.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, and parchment paper are recommended for this recipe.
Allergen Information
This recipe contains nuts, eggs, and gluten unless substitutions are used. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving, these brownies provide about 210 calories, 13 g total fat, 23 g carbohydrates, and 4 g protein.
Save Enjoy these zero-waste brownies with your favorite hot drink. They taste even better knowing you reduced food waste.
Recipe FAQ
- → What types of nut-milk pulp can I use?
Almond, cashew, or hazelnut pulps work well. Make sure the pulp is squeezed dry before using.
- → Can these brownies be made vegan?
Yes, swap eggs with flax eggs (mix ground flaxseed with water). Also use dairy-free chocolate and oil.
- → How can I make the brownies gluten-free?
Replace all-purpose flour with a gluten-free blend for a gluten-free treat. Ensure other ingredients are GF-labeled.
- → What is the best way to store leftovers?
Store cooled brownies in an airtight container at room temperature for 3 days, or refrigerate for longer freshness.
- → Can I add extra flavors?
Yes, espresso powder boosts chocolate flavor. Top with powdered sugar or add nuts and chocolate chips for variety.
- → What is the texture of these brownies?
They are moist and fudgy because the nut-milk pulp keeps them soft while enhancing the chocolate taste.