Zero-Waste Brownies Nut Pulp (Print)
Fudgy brownies utilize nut-milk pulp, boosting chocolate flavor and reducing food waste in baking.
# What You 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)
# How to Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
03 - In a separate large bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla until mixture is smooth and well integrated.
04 - Gradually fold dry mixture into wet ingredients, mixing only until just combined; avoid overmixing.
05 - Gently stir in chocolate chips and nuts, if using.
06 - Pour batter into prepared pan, smoothing the surface. Bake for 28 to 32 minutes, or until a toothpick inserted in the center yields a few moist crumbs.
07 - Allow brownies to cool fully in the pan. Once cooled, slice into squares for serving.
# Expert Advice:
01 -
- Repurposes homemade nut-milk pulp for zero food waste
- Simple and comes together in under an hour
- Flexible for gluten-free and dairy-free diets
- Requires basic pantry ingredients you probably already have
02 -
- High in fiber thanks to nut pulp and cocoa
- Freezes beautifully for future treats
- Really amps up chocolatey richness using espresso powder
03 -
- Make sure the nut milk pulp is very dry before mixing in excess moisture can make brownies heavy and underbaked
- Do not skip lining the pan or you might struggle to get the brownies out cleanly
- Adding espresso powder makes the chocolate flavor more intense without making the brownies taste like coffee I found this trick by trial and it is now a must for me