Pin Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried this recipe seeking a use for leftover almond pulp after making homemade nut milk. The brownies turned out incredibly fudgy, and even my friends did not guess the secret wholesome ingredient!
Ingredients
- Dry Ingredients: 1 cup (120 g) all-purpose flour (or gluten-free flour blend), 1/2 cup (45 g) unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp sea salt
- Wet Ingredients: 1 cup (200 g) nut-milk pulp (e.g., almond or cashew, squeezed dry), 3/4 cup (150 g) granulated sugar or coconut sugar, 1/2 cup (120 ml) melted coconut oil or unsalted butter, 2 large eggs (room temperature), 1 tsp pure vanilla extract
- Add-Ins: 1/2 cup (90 g) dark chocolate chips or chopped chocolate, 1/3 cup (40 g) chopped nuts (walnuts, pecans, optional)
Instructions
- Prepare:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix 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.
- Combine:
- 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:
- Let cool completely in the pan before slicing into squares.
Pin Our family loves baking these brownies for weekend treats, especially after making homemade almond milk together. The kids enjoy mixing everything and watching them bake to fudgy perfection.
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 using vegan substitute), and gluten (unless using gluten-free flour). May contain dairy if using butter or regular chocolate chips. Always check labels for allergens.
Nutritional Information
Per serving: Calories 210, Total Fat 13 g, Carbohydrates 23 g, Protein 4 g
Pin Enjoy these easy brownies warm or cold — they get even fudgier the next day. Zero-waste never tasted so decadent!
Recipe Q&A
- → Can I use any type of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp works well, as long as it's squeezed very dry before mixing.
- → What can I substitute for eggs?
For a vegan option, use 2 flax eggs instead of regular eggs—just mix ground flaxseed with water and let it rest.
- → Are these brownies gluten-free?
They can be made gluten-free by replacing regular flour with a suitable gluten-free flour blend.
- → How do I enhance the chocolate flavor?
Add 1/2 teaspoon espresso powder to the mix for a deeper chocolate taste.
- → What toppings pair best with these brownies?
Dust with powdered sugar, drizzle dark chocolate, or serve with vegan ice cream for extra indulgence.
- → How do I store leftover brownies?
Keep them in an airtight container at room temperature for 2–3 days or refrigerate for up to one week.