Pin It Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried these brownies after making homemade almond milk, realizing I could avoid throwing away the pulp by turning it into a decadent treat. The batch came out remarkably moist and chocolatey, earning instant approval from my chocolate-loving friends.
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), squeezed dry, e.g. almond or cashew
- 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: 1/3 cup (40 g), walnuts or pecans, optional
Instructions
- Prep Pan:
- Preheat 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 flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients:
- In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine and Fold:
- 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 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.
Pin It 
My family was surprised by how delicious these brownies tasted, never guessing they were made from what would usually end up as leftover pulp. It's become a fun way for us to enjoy homemade milk while getting twice the treats from one effort.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.
Allergen Information
Contains nuts from nut-milk pulp and optional nuts, eggs unless using vegan substitute, and gluten unless using GF flour. May contain dairy if using butter or regular chocolate chips. Always check labels for hidden allergens.
Nutritional Information
Per serving: 210 calories, 13 g fat, 23 g carbohydrates, 4 g protein.
Pin It 
Enjoy these zero-waste brownies as a delicious reward for crafting your own nut milk. They are sure to please anyone who loves chocolate and creative baking.
Recipe Questions & Answers
- → Can I use any type of nut-milk pulp?
Yes, feel free to use almond, cashew, or hazelnut pulp. Squeeze pulp dry for best results.
- → How do I make these gluten-free?
Substitute the regular flour with a gluten-free blend. Check your chocolate chips for gluten.
- → What can I use instead of eggs for a vegan option?
You can use flax eggs: combine ground flaxseed with water and let it rest for a few minutes.
- → Is it possible to reduce sugar in this dish?
Yes, you may use coconut sugar, or slightly decrease the amount depending on your taste preference.
- → Should the nut-milk pulp be wet or dry?
Squeeze out excess liquid so the pulp is as dry as possible for proper texture and baking.
- → Can I add mix-ins like nuts or chocolate chips?
Absolutely. Chopped nuts and chocolate chips add great flavor and texture to each square.