Save Rich, fudgy zero-waste brownies ingeniously repurpose leftover nut-milk pulp so you can minimize food waste while maximizing chocolate flavor.
I started making these brownies after realizing how much nut-milk pulp I was throwing away. The result is a dessert so satisfying, nobody suspects its secret wholesome ingredient!
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 (e.g. 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 (room temperature): 2 large
- 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
- Prep the pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients:
- Combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla in a large bowl. Mix until smooth.
- Combine:
- Gradually fold dry ingredients into the 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 28–32 minutes until a toothpick comes out with a few moist crumbs.
- Cool and slice:
- Let cool completely in the pan before slicing into squares.
Save My kids love to help stir in the chocolate chips, and it always sparks a fun conversation about how we upcycle kitchen leftovers together.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts and eggs. Can be made gluten-free and dairy-free. Check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 210. Total Fat: 13 g. Carbohydrates: 23 g. Protein: 4 g.
Save Enjoy these brownies fresh or freeze them for future cravings. You'll never look at nut-milk pulp the same way again!
Recipe Help
- → Can I use any nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp works well. Ensure it's squeezed dry for best texture.
- → What is a good vegan substitute for eggs?
Blend ground flaxseed with water to form flax eggs. They provide moisture and structure for plant-based baking.
- → How do I achieve a fudgy texture?
Do not overmix and bake just until a toothpick shows moist crumbs. Adding chocolate chips enhances richness.
- → Can I make these gluten-free?
Absolutely! Use your favorite gluten-free flour blend in place of all-purpose flour.
- → What tools do I need?
Prepare with mixing bowls, a whisk, spatula, measuring cups, an 8x8-inch pan, and parchment paper.
- → How many servings does this make?
This batch yields 12 brownies, perfect for sharing or snacking throughout the week.