# Components:
→ 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 (almond or cashew, squeezed dry)
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 Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until evenly distributed.
03 - In a large bowl, blend the nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Whisk until smooth and homogenous.
04 - Using a spatula, gradually fold the dry ingredients into the wet mixture. Stir gently only until combined, avoiding overmixing.
05 - Add dark chocolate chips and chopped nuts, if using. Mix briefly to distribute throughout the batter.
06 - Scrape the batter into the prepared pan, smoothing the surface evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
07 - Allow brownies to cool completely in the pan. Lift out using the parchment and slice into squares for serving.
