Rich brownies made with nut-milk pulp reduce waste, yielding chocolatey, moist squares perfect for sharing.
# Components:
→ Dry Ingredients
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
→ Wet Ingredients
05 - 1 cup nut-milk pulp, squeezed dry (e.g., almond or cashew)
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped chocolate
11 - 1/3 cup chopped nuts (walnuts, pecans, optional)
# Preparation Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing extra paper to hang over the edges for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until thoroughly combined.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until mixture is smooth and homogeneous.
04 - Gradually fold the dry ingredient mixture into the wet mixture using a spatula. Mix only until combined; avoid overworking the batter.
05 - Stir in dark chocolate chips or chopped chocolate and nuts, if desired. Distribute evenly throughout the batter.
06 - Pour the brownie batter into the prepared pan, smoothing the surface with a spatula for even baking.
07 - Position in the center of the oven and bake for 28 to 32 minutes, until a toothpick inserted into the center yields a few moist crumbs.
08 - Allow brownies to cool completely in the pan before lifting out and cutting into squares.
