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Zero-Waste Brownies Nut Pulp

Featured in: Comfort Baking

These zero-waste brownies transform leftover nut-milk pulp into irresistibly fudgy squares with intense chocolate flavor. Simple to prepare, they combine pantry staples like flour, cocoa, and chocolate chips for a decadent American-style dessert. Flexible options suit gluten-free or dairy-free diets, while additions like chopped nuts and espresso powder boost taste and texture. The batter comes together quickly: dry ingredients are whisked, wet ingredients blended, then everything is folded gently. After baking, slices reveal a moist crumb and deep, satisfying richness. It's a perfect treat for using nut-milk pulp resourcefully and baking with minimal impact.

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Updated on Thu, 06 Nov 2025 12:03:00 GMT
Rich, fudgy zero-waste brownies using nut-milk pulp, perfect for dessert lovers. Pin
Rich, fudgy zero-waste brownies using nut-milk pulp, perfect for dessert lovers. | cinnamonnest.com

Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.

I first started making these brownies after searching for ways to use up the nut-milk pulp leftover from homemade almond milk. They always disappear quickly at parties, and nobody ever suspects they're a zero-waste treat!

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

Prep the Baking 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.
Fold Together:
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 and Serve:
Let cool completely in the pan before slicing into squares.
Deliciously moist zero-waste brownies made from leftover nut-milk pulp, guilt-free indulgence. Pin
Deliciously moist zero-waste brownies made from leftover nut-milk pulp, guilt-free indulgence. | cinnamonnest.com

My kids love helping with the stirring and adding chocolate chips, and these brownies have quickly become a weekend baking tradition in our house.

Required Tools

Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.

Allergen Information

Contains nuts from nut-milk pulp and optional nuts, eggs (unless vegan substitute), and gluten (unless using gluten-free flour). May contain dairy if using butter or regular chocolate chips. Always check labels for hidden allergens.

Nutritional Information

Per serving: Calories 210, Total Fat 13 g, Carbohydrates 23 g, Protein 4 g.

Savory zero-waste brownies combining almond pulp and chocolate; a guiltless treat! Pin
Savory zero-waste brownies combining almond pulp and chocolate; a guiltless treat! | cinnamonnest.com

Enjoy these zero-waste brownies warm or chilled—a delicious and eco-friendly chocolate treat!

Recipe FAQ

→ What does nut-milk pulp do in brownies?

Nut-milk pulp adds moisture and texture, creating a denser, fudgier brownie without waste.

→ Can any type of nut-milk pulp be used?

Yes, almond, cashew, or hazelnut pulp can be used as long as it's squeezed dry before mixing.

→ How do you make a dairy-free version?

Simply use coconut oil and dairy-free chocolate chips in place of butter and regular chips.

→ What is a gluten-free option?

Replace regular flour with a gluten-free flour blend for brownies suitable for those avoiding gluten.

→ Are there vegan alternatives for eggs?

Yes, substitute eggs with flax eggs (2 tbsp ground flaxseed with 5 tbsp water, mixed and rested).

→ How can I deepen the chocolate flavor?

Adding 1/2 tsp of espresso powder to the batter intensifies the chocolate notes in the brownies.

Zero-Waste Brownies Nut Pulp

Fudgy brownies use nut-milk pulp, reducing waste with a rich chocolate taste and easy, versatile preparation.

Prep duration
15 min
Cooking duration
30 min
Total duration
45 min

Category Comfort Baking

Difficulty Easy

Origin American

Yield 12 Servings

Dietary requirements Vegetarian

Ingredients

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

01 1 cup nut-milk pulp, squeezed dry (such as almond or cashew)
02 3/4 cup granulated sugar or coconut sugar
03 1/2 cup melted coconut oil or unsalted butter
04 2 large eggs, room temperature
05 1 teaspoon pure vanilla extract

Add-Ins

01 1/2 cup dark chocolate chips or chopped dark chocolate
02 1/3 cup chopped nuts such as walnuts or pecans (optional)

Directions

Step 01

Prepare Pan and Oven: Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper to ensure easy removal.

Step 02

Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour or gluten-free flour, cocoa powder, baking powder, and sea salt until thoroughly incorporated.

Step 03

Mix Wet Ingredients: In a separate large bowl, blend nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until smooth.

Step 04

Fold Dry into Wet: Gradually incorporate the dry mixture into the wet mixture, folding gently just until combined. Avoid overmixing, which can toughen the brownies.

Step 05

Add Chocolate and Nuts: Stir in the dark chocolate chips or chopped chocolate, and nuts if using, distributing evenly throughout the batter.

Step 06

Transfer and Bake: Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 28–32 minutes, or until a toothpick inserted at the center yields a few moist crumbs.

Step 07

Cool and Portion: Allow brownies to cool completely in the pan before slicing into squares for serving.

Necessary tools

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and measuring spoons
  • Eight-by-eight-inch baking pan
  • Parchment paper

Allergy information

Review ingredients carefully for potential allergens and consult with a healthcare provider if you're uncertain.
  • Contains nuts from nut-milk pulp and optional nuts.
  • Contains eggs unless using vegan substitute.
  • Contains gluten unless using gluten-free flour blend.
  • May contain dairy if using butter or conventional chocolate chips.
  • Consult ingredient packaging for additional potential allergens.

Nutritional information (per serving)

These values are approximate guidelines only and shouldn't replace professional medical advice.
  • Calories: 210
  • Fat: 13 g
  • Carbs: 23 g
  • Protein: 4 g