Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried making these brownies after experimenting with homemade almond milk and hating to see all that nutritious pulp go to waste. The result was a deliciously moist treat that my family begged me to make again!
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
- Preheat and Prepare Pan:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine Wet & Dry:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add-Ins:
- 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 & Serve:
- Let cool completely in the pan before slicing into squares.
Save My kids love helping stir the batter for these brownies, and it's become a fun way to talk about reducing waste in our home kitchen together.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, and parchment paper make prep simple and fuss-free.
Allergen Information
Contains nuts (from nut-milk pulp and optional nuts) and eggs (unless using vegan substitute), and gluten (unless using gluten-free flour). May contain dairy if using butter or regular chocolate chips. Always check ingredient labels.
Nutritional Information (per serving)
Calories: 210 Protein: 4 g Total Fat: 13 g Carbohydrates: 23 g (values approximate for one square)
Save Enjoy these brownies warm, or store them for up to five days—they stay fudgy and perfect for snacking or sharing.
Recipe FAQ
- → Can I use almond or cashew pulp?
Yes, almond, cashew, and other nut-milk pulps are suitable. Ensure the pulp is squeezed dry before mixing.
- → How do I make these gluten-free?
Replace regular flour with your favorite gluten-free blend for an easy swap that keeps texture fudgy.
- → What's a vegan substitute for eggs?
Use two flax eggs: mix 2 tbsp ground flaxseed with 5 tbsp water and rest for 5 minutes before adding.
- → How do I intensify the chocolate taste?
Add 1/2 teaspoon espresso powder to deepen chocolate flavor and enhance richness.
- → How should these brownies be stored?
Store in an airtight container at room temperature for three days, or refrigerate for up to a week.
- → Are dairy-free options possible?
Yes, use melted coconut oil and dairy-free chocolate chips for a fully dairy-free treat.