Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I began making these brownies after experimenting with homemade almond milk and wondering what to do with all the leftover pulp. This recipe is a delicious solution that everyone in my household now looks forward to!
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Ingredients
- All-purpose flour (or gluten-free blend): 1 cup (120 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp (almond or cashew, squeezed dry): 1 cup (200 g)
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Large eggs (room temperature): 2
- Pure vanilla extract: 1 tsp
- Dark chocolate chips or chopped chocolate: 1/2 cup (90 g)
- Chopped nuts (walnuts, pecans, optional): 1/3 cup (40 g)
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Instructions
- Preheat and prep pan:
- 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.
- Combine wet ingredients:
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine mixtures:
- 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.
- Pour and bake:
- Pour 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 and slice:
- Let cool completely in the pan before slicing into squares.
Save These brownies have become not just a zero-waste treat, but also a family staple on weekend afternoons, enjoyed warm with a sprinkle of powdered sugar.
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Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts, eggs (unless vegan substitute used), and gluten (unless gluten-free flour used). May contain dairy if using butter or regular chocolate chips. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 210 per serving, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save 
Enjoy these brownies as a delicious snack or dessert that cleverly reduces kitchen waste. They're perfect served alone or with a scoop of vegan ice cream.
Cooking Guide
- → What is nut-milk pulp and why use it?
Nut-milk pulp is the leftover fiber from making nut milks. It boosts moisture and nutrition while cutting food waste in baked goods.
- → Can these brownies be made vegan?
Yes, simply replace the eggs with flax eggs and choose dairy-free chocolate to create tasty vegan-friendly brownies.
- → Is gluten-free flour suitable for this dessert?
Absolutely! Substitute all-purpose flour with your favorite gluten-free blend for a delicious, gluten-free treat.
- → How do I get nut-milk pulp dry enough?
Squeeze nut-milk pulp thoroughly in a clean towel or cheesecloth until mostly dry. This helps brownies bake evenly.
- → How can I enhance the chocolate flavor?
Add a half teaspoon of espresso powder when mixing the dry ingredients to deepen the chocolate intensity.
- → Can I freeze leftover brownies?
Yes, the cooled brownies freeze well. Store in an airtight container for up to three months. Thaw before enjoying.
