Save Rich and fudgy zero-waste brownies that cleverly repurpose leftover nut-milk pulp, minimizing food waste while maximizing deep chocolate flavor. These brownies deliver all the comfort of a classic dessert with a sustainable twist.
I began baking with nut-milk pulp last year, searching for ways to make homemade almond milk more sustainable. These brownies instantly became a family favorite with their rich flavor and clever use of kitchen leftovers.
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)
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.
- Combine Mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add Mix-Ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into prepared pan, smooth the top, and bake for 28–32 minutes until a toothpick comes out with moist crumbs.
- Cool and Slice:
- Let cool completely in the pan before slicing into squares.
Save My kids love helping me press the nut-milk pulp for these brownies, and it sparks conversations about reducing kitchen waste. It feels good seeing everyone enjoy dessert made with a purpose.
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 substitute. May contain gluten or dairy if not using alternatives. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving (1 brownie): 210 calories, 13 g total fat, 23 g carbohydrates, 4 g protein
Save Serve these brownies dusted with powdered sugar or topped with vegan ice cream for a decadent finish. Enjoy every bite knowing you made a sustainable choice.
Recipe Guide
- → How does nut-milk pulp affect brownie texture?
Nut-milk pulp adds moisture, gentle nuttiness, and a slightly hearty texture to each bite, making brownies extra fudgy.
- → Can I use pulp from any nut milk?
Yes, almond, cashew, or hazelnut pulp all work. Just squeeze out excess liquid to prevent soggy batter.
- → What gluten-free alternatives can I use?
Swap all-purpose flour for a gluten-free flour blend to maintain texture while avoiding wheat.
- → How do I make these brownies vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water) and use vegan butter or coconut oil.
- → Any tips for extra rich chocolate flavor?
Add 1/2 tsp espresso powder to intensify chocolate notes, or opt for dark chocolate chips as mix-ins.
- → How should brownies be stored?
Cool completely, then store in airtight container at room temperature for up to 3 days or refrigerate for longer freshness.