Pin it Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp to minimize food waste while maximizing chocolate flavor. These brownies are perfect for anyone looking to upcycle kitchen leftovers into a decadent dessert.
I first experimented with nut-milk pulp while trying to find new ways to use up leftovers from homemade almond milk. This recipe is now a staple after every batch—I never throw pulp away anymore!
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Ingredients
- All-purpose flour (or gluten-free flour 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, 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
- Prep the pan:
- Preheat 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 flour, cocoa powder, baking powder, and salt.
- Mix 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 dry ingredients into wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into prepared pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve:
- Let cool completely in the pan before slicing into squares.
Pin it Whenever I bake these, my family gathers in the kitchen, amazed that something so delicious could come from leftovers. It's become the highlight of our Sunday afternoons.
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Required Tools
You'll need mixing bowls, a whisk, spatula, measuring cups and spoons, an 8x8-inch baking pan, and parchment paper.
Allergen Information
This recipe contains nuts (in nut-milk pulp and optional nuts), eggs (unless vegan substitute is used), and gluten (unless gluten-free flour is chosen). Check all ingredients for hidden allergens.
Nutritional Information
Per serving: Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Pin it 
Enjoy these zero-waste brownies warm, straight from the pan or chilled with your favorite topping. They truly make sustainable baking rewarding.
Common Questions
- → What types of nut-milk pulp work best?
Any pulp from homemade nut milk, such as almond, cashew, or hazelnut, works well if squeezed dry before adding to the batter.
- → How do I make these brownies vegan?
Replace eggs with flax eggs by mixing ground flaxseed and water, and use coconut oil instead of butter for a fully plant-based option.
- → Can I use gluten-free flour?
Yes, substituting all-purpose flour with a gluten-free blend yields brownies with great texture and makes them suitable for gluten-sensitive eaters.
- → How can I enhance the chocolate flavor?
Mix in espresso powder or increase the amount of cocoa powder slightly to intensify the chocolate profile of your brownies.
- → What can I top the brownies with?
Serve brownies dusted with powdered sugar or with a scoop of vegan ice cream for added richness and presentation.
- → Is nut-milk pulp nutritionally beneficial?
Nut-milk pulp adds fiber, protein, and a moderate amount of healthy fats, contributing moistness and added nutrition to brownies.
