# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour or gluten-free 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 (almond or cashew recommended)
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 dark chocolate
11 - 1/3 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper for easy removal.
02 - In a medium bowl, whisk flour, cocoa powder, baking powder, and sea salt until evenly combined.
03 - In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla extract. Mix thoroughly to achieve a smooth consistency.
04 - Gradually fold dry ingredients into wet mixture, stirring gently just until incorporated. Avoid overmixing to ensure tender texture.
05 - Stir in chocolate chips and chopped nuts, if desired, until evenly distributed.
06 - Pour batter into prepared pan, smoothing the surface with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
07 - Allow brownies to cool completely in the pan before slicing into squares for serving.
