Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
After making homemade almond milk, I hated tossing all that leftover pulp. These brownies became my favorite way to transform scraps into a craveworthy dessert everyone loves.
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)
- Eggs: 2 large, room temperature
- Vanilla extract: 1 tsp pure
- Dark chocolate chips or chopped chocolate: 1/2 cup (90 g)
- Chopped nuts (walnuts, pecans, optional): 1/3 cup (40 g)
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix dry:
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
- Mix wet:
- Combine nut-milk pulp, sugar, coconut oil (or butter), eggs, and vanilla in a large bowl. Mix until smooth.
- Combine:
- Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
- Add-ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into pan and smooth top.
- Finish:
- Bake 28–32 minutes, until toothpick comes out with a few moist crumbs. Cool completely before slicing.
Save When I made these for my kids, they couldn't believe the brownies featured leftovers from almond milk. Now, we always save pulp for this treat!
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs unless using vegan substitutions. Gluten optional based on flour choice. Check ingredients for hidden allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Enjoy warm with powdered sugar or your favorite ice cream. Make a fresh batch whenever you have leftover nut-milk pulp ready!
Kitchen Guide
- → Which pulp works best for brownies?
Almond, cashew, or hazelnut pulp are all excellent options, provided they are squeezed as dry as possible.
- → How do I make these vegan?
Replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, rested before use).
- → Can I use gluten-free flour?
Absolutely, substitute a gluten-free flour blend for the all-purpose flour to make these squares gluten-free.
- → What enhances the chocolate flavor?
Mix in 1/2 tsp espresso powder to intensify the chocolate notes of your brownies.
- → Are these suitable for dairy-free diets?
Choose coconut oil instead of butter and dairy-free chocolate chips to fit dairy-free preferences.