Save Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried these brownies when I had a batch of almond-milk pulp left over from homemade milk. It amazed me how moist and flavorful the brownies became, and I felt good about finding a creative use for what would have been food waste.
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Ingredients
- All-purpose flour: 1 cup (120 g) or gluten-free flour blend
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp: 1 cup (200 g), e.g., almond or cashew, squeezed dry
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Eggs: 2 large, room temperature
- 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 the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients:
- In a large bowl, combine the nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the 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 My kids love helping stir the batter and sneaking a few chocolate chips before baking. Making these brownies has become our favorite zero-waste baking project on rainy weekends.
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Required Tools
You will need mixing bowls, a whisk, a spatula, measuring cups and spoons, an 8x8-inch baking pan, and parchment paper for easy clean-up.
Allergen Information
Contains nuts (from nut-milk pulp and optional nuts), eggs (unless using vegan substitute), and gluten (unless using gluten-free flour). May contain dairy if using butter or regular chocolate chips. Always check labels for allergens.
Nutritional Information
Each brownie contains approximately 210 calories, 13 g total fat, 23 g carbohydrates, and 4 g protein.
Save 
Enjoy these brownies fresh or freeze leftovers for an easy chocolate treat anytime. Feel free to customize with your favorite nut-milk pulp and add-ins.
Common Questions
- → Can I use different types of nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp all work well. Make sure the pulp is squeezed dry before use.
- → How do I make these brownies vegan?
Replace eggs with flax eggs by mixing ground flaxseed with water and letting it rest for five minutes.
- → What is the best way to prepare the baking pan?
Line an 8x8-inch pan with parchment paper for easy removal and clean edges after baking.
- → Can I use gluten-free flour?
Absolutely! Substitute all-purpose flour with your favorite gluten-free blend for a suitable alternative.
- → What add-ins work well for these brownies?
Dark chocolate chips and chopped nuts add texture and richness, while espresso powder intensifies the chocolate flavor.
- → How do I know when the brownies are baked?
Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 28–32 minutes.
