Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp. This recipe is a delicious way to minimize food waste while maximizing chocolate flavor in a classic dessert.
After our weekly homemade nut milk routine, I found myself with lots of leftover pulp. These brownies became my favorite way to use it up—they are surprisingly moist and chocolatey, and now they're a staple in our kitchen.
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 (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 (large, 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)
Instructions
- Prepare your pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Combine dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Make the wet mixture:
- In a large bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth and well combined.
- Combine wet and dry:
- 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 the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve:
- Let cool completely in the pan before slicing into squares.
Save These brownies quickly disappeared when I brought them to my family's Sunday dinner. Even my picky niece couldn't believe they were made from leftovers!
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts, eggs, and gluten (if not using gluten-free flour). May contain dairy if using butter or regular chocolate chips. Always check ingredient labels for allergens.
Nutritional Information
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g per serving
Save 
Enjoy these brownies warm or cold for a guilt-free treat that loves leftovers just as much as you do.
Kitchen Guide
- → Can I use any nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp works well. Make sure it is squeezed dry for best texture.
- → How do I make this gluten-free?
Substitute all-purpose flour with a gluten-free flour blend for brownies that suit your dietary needs.
- → What's a good vegan egg replacement?
Use 2 flax eggs: mix 2 tbsp ground flaxseed with 5 tbsp water, let sit for 5 minutes before adding.
- → Can I use coconut oil instead of butter?
Absolutely! Both melted coconut oil and unsalted butter work equally well in this mix.
- → How do I know when brownies are done?
Bake until a toothpick inserted in the center comes out with moist crumbs, about 28–32 minutes.
- → What add-ins work best?
Dark chocolate chips and chopped nuts like walnuts or pecans enhance both flavor and texture.