Zero-Waste Brownies Nut-Milk Pulp (Printable)
Decadent brownies use nut-milk pulp for deep flavor and a sustainable approach to dessert baking.
# What You'll Need:
→ 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 chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Cooking Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium bowl, whisk flour, cocoa powder, baking powder, and salt until thoroughly blended.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth.
04 - Gradually fold dry ingredients into wet mixture until just incorporated; avoid overmixing.
05 - Gently stir in chocolate chips and chopped nuts, if using.
06 - Spread batter evenly into prepared pan, smoothing the top.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center yields a few moist crumbs.
08 - Allow brownies to cool fully in the pan before slicing into squares.
# Expert Tips:
01 -
- Reduces food waste by using nut-milk pulp
- Deep chocolate flavor and moist texture
02 -
- Ensure nut-milk pulp is as dry as possible for best brownie texture
- For vegan brownies, substitute eggs with flax eggs (2 tbsp ground flaxseed with 5 tbsp water)
03 -
- Try adding 1/2 tsp espresso powder for a deeper chocolate flavor
- Serve brownies with a dusting of powdered sugar or with vegan ice cream