Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these brownies after making homemade almond milk and searching for ways to use the leftover pulp. The brownies turned out so decadent that now I always look forward to baking them after making nut milk.
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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)
- 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:
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- Mix Dry:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Mix Wet:
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine:
- 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 in the center comes out with a few moist crumbs.
- Cool & Serve:
- Let cool completely in the pan before slicing into squares.
Save I love that my kids now ask for these brownies after each batch of homemade cashew milk. It has become our weekend treat and a fun way to teach them about zero-waste cooking.
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Notes & Substitutions
For vegan brownies, substitute eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water). Add espresso powder for deeper chocolate flavor or serve with powdered sugar or vegan ice cream.
Required Tools
You will need mixing bowls, a whisk, spatula, measuring cups and spoons, an 8x8-inch baking pan, and parchment paper.
Allergen & Nutrition Info
Contains nuts and eggs unless using vegan substitutes. Gluten-free option available. Each brownie has 210 calories, 13 g fat, 23 g carbohydrates, and 4 g protein.
Save 
These brownies are perfect for using leftover nut-milk pulp and make a delicious treat everyone will love. Enjoy and share your creative zero-waste baking!
Recipe Guide
- → What kind of nut-milk pulp works best?
Any nut-milk pulp, such as almond or cashew, is suitable. Ensure it is squeezed as dry as possible before use.
- → Can I make this gluten-free?
Yes, substitute the all-purpose flour with your preferred gluten-free flour blend for a gluten-free version.
- → How do I make these vegan?
Replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, rested 5 minutes) to make the brownies vegan.
- → What can I add for extra flavor?
Try stirring in 1/2 cup dark chocolate chips, chopped nuts, or a hint of espresso powder for richer chocolate notes.
- → How do I know when they're baked?
Insert a toothpick into the center; it should come out with a few moist crumbs when the brownies are done.
- → Can I freeze leftovers?
Yes, cool completely, slice, and store in an airtight container. Freeze for up to three months and thaw before serving.
- → Is a specific pan size required?
An 8x8-inch (20x20 cm) baking pan works best for evenly baked, perfectly portioned brownies.
