Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
After making homemade almond milk, I often wondered what to do with all that leftover pulp. These brownies became my zero-waste solution, and now it's a family favorite for treating ourselves and rescuing ingredients.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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 (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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Preheat
- Set the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Combine Dry Ingredients
- Whisk together flour, cocoa powder, baking powder, and sea salt in a medium bowl.
- Mix Wet Ingredients
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Stir until smooth and well blended.
- Combine
- Fold the dry ingredients into the wet mixture gradually until just mixed. Do not overwork the batter.
- Add Chocolate & Nuts
- Stir in chocolate chips and chopped nuts, if desired.
- Pour & Smooth
- Transfer the batter into the prepared pan and smooth the top.
- Bake
- Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Slice
- Let brownies cool completely in the pan before slicing into squares.
Save Cutting up brownies while they are still just a bit warm is a ritual everyone loves in our house. Sharing these as an after-school snack always sparks conversation about how small changes help the planet.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.
Allergen Information
Contains nuts (from nut-milk pulp and optional nuts), eggs (unless using vegan option), and gluten (unless using gluten-free flour blend). May include dairy if using butter or non-vegan chocolate. Check packaging for hidden allergens.
Nutritional Information
Each brownie: 210 calories, 13 g total fat, 23 g carbohydrates, 4 g protein.
Save 
Enjoy these brownies knowing you have turned leftovers into something delicious. They taste even better with a little ice cream and your favorite people.
Kitchen Q&A
- → Can any nut-milk pulp be used?
Yes, almond, cashew, or hazelnut pulp work well. Ensure it's squeezed dry for best texture.
- → How do I make these brownies vegan?
Replace eggs with flax eggs: mix 2 tbsp ground flaxseed with 5 tbsp water and rest for 5 minutes.
- → Can gluten-free flour be substituted?
Absolutely. Use a gluten-free flour blend to make these brownies suitable for gluten-free diets.
- → What add-ins can enhance the brownies?
Dark chocolate chips, chopped nuts, or 1/2 tsp espresso powder boost flavor and texture.
- → How should I store the brownies?
Store cooled brownies in an airtight container at room temperature for up to 3 days.
- → Are these brownies suitable for dairy-free diets?
Yes, use coconut oil and dairy-free chocolate chips to make them dairy-free.
