# Components:
→ 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, such as almond or cashew, squeezed dry
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)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and sea salt in a medium bowl until evenly blended.
03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until smooth and thoroughly incorporated.
04 - Gradually fold the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing for optimal texture.
05 - Stir in chocolate chips or chopped chocolate and nuts, if using, distributing evenly throughout the batter.
06 - Transfer batter into prepared pan and smooth surface with a spatula.
07 - Bake on the center rack for 28 to 32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
08 - Let brownies cool completely in the pan. Lift out using parchment overhang, then cut into squares for serving.
