Fudgy brownies use nut-milk pulp for flavor and texture, offering a delicious, sustainable chocolate treat.
# 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 or cashew preferred)
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, such as walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing for easy removal after baking.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt until uniformly blended.
03 - In a large bowl, stir together nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until the mixture becomes smooth and cohesive.
04 - Gradually fold the dry mixture into the wet mixture, stirring only until combined. Do not overmix to preserve the texture.
05 - Gently stir in dark chocolate chips or chopped chocolate, and add chopped nuts if desired.
06 - Transfer the brownie batter to the prepared pan. Smooth the surface with a spatula for even baking.
07 - Bake at 350°F for 28 to 32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.
08 - Let brownies cool completely in the pan, then lift out with parchment and slice into 12 squares.
