Save Rich and fudgy brownies made with leftover nut-milk pulp are a delicious way to minimize food waste and enjoy a chocolatey treat. These zero-waste brownies are perfect for anyone seeking a sustainable dessert that doesn&t compromise on flavor.
The first time I tried baking with nut-milk pulp, I was amazed at how moist and satisfying the brownies turned out. My family enjoyed them so much that this recipe quickly became our go-to for a guilt-free chocolate treat.
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 (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 (optional): 1/3 cup (40 g)
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix Dry Ingredients:
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
- Combine Wet Ingredients:
- In a large bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth and well combined.
- Combine Mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add Chocolate & Nuts:
- Stir in chocolate chips and chopped nuts if using.
- Bake:
- Pour batter into prepared pan, smooth top, and bake for 28–32 minutes until a toothpick comes out with a few moist crumbs.
- Cool & Serve:
- Let cool completely in pan before slicing into squares.
Save Sharing these brownies after dinner, my kids love guessing which nut I used in the batch. Everyone delights in knowing that dessert also helps reduce our kitchen waste.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs unless vegan substitute is used. Also includes gluten if not using a gluten-free flour blend; check all ingredients for hidden allergens.
Nutritional Information
Each serving (1 brownie) contains approximately 210 calories, 13 g total fat, 23 g carbohydrates, and 4 g protein.
Save Enjoy these brownies warm or chilled. They make a perfect sustainable treat for any occasion.
Recipe Guide
- → Can I use different nut-milk pulp types?
Yes, almond, cashew, or hazelnut pulp all work well. Just be sure to squeeze out excess moisture before using.
- → How do I make this gluten-free?
Swap the all-purpose flour with a gluten-free flour blend for a delicious, allergen-friendly treat.
- → Are there vegan substitution options?
Replace eggs with flax eggs (mix ground flaxseed and water). Opt for dairy-free chocolate chips or coconut oil instead of butter.
- → What can I add for more flavor?
Try mixing in espresso powder for richer taste, or add chopped walnuts, pecans, and extra chocolate chips.
- → How do I check if brownies are ready?
Insert a toothpick in the center—if it comes out with a few moist crumbs, they're perfectly baked.
- → How should these be served?
Enjoy plain, dusted with powdered sugar, or topped with a scoop of vegan ice cream for extra indulgence.