Rich brownies crafted with nut-milk pulp, chocolate, and nuts for a delicious, eco-friendly dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour or gluten-free flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon sea salt
→ Wet Ingredients
05 - 1 cup nut-milk pulp, squeezed dry (almond, cashew, or similar)
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped chocolate
11 - 1/3 cup chopped nuts (walnuts, pecans, optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Whisk flour, cocoa powder, baking powder, and sea salt together in a medium bowl until well mixed.
03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth.
04 - Gradually fold dry ingredients into wet mixture until just incorporated. Avoid overmixing.
05 - Add chocolate chips and nuts to batter and gently stir to distribute evenly.
06 - Spread batter evenly into the prepared pan, smoothing the surface.
07 - Place pan in oven and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow brownies to cool completely in the pan. Once cooled, slice into squares.
