Fudgy brownies use nut-milk pulp, reducing waste with a rich chocolate taste and easy, versatile preparation.
# 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
05 - 1 cup nut-milk pulp, squeezed dry (such as 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 dark chocolate
11 - 1/3 cup chopped nuts such as walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper to ensure easy removal.
02 - In a medium bowl, whisk together all-purpose flour or gluten-free flour, cocoa powder, baking powder, and sea salt until thoroughly incorporated.
03 - In a separate large bowl, blend nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until smooth.
04 - Gradually incorporate the dry mixture into the wet mixture, folding gently just until combined. Avoid overmixing, which can toughen the brownies.
05 - Stir in the dark chocolate chips or chopped chocolate, and nuts if using, distributing evenly throughout the batter.
06 - 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.
07 - Allow brownies to cool completely in the pan before slicing into squares for serving.
