Zero-Waste Nut Pulp Brownies Recipe
Introduction
These zero-waste brownies are a delicious way to use leftover nut milk pulp, turning it into a rich, chocolaty treat. With simple ingredients and optional nuts for added crunch, they offer a moist and fudgy texture that’s sure to satisfy any chocolate craving.
Ingredients
- 1 cup all-purpose flour or gluten-free blend
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup nut-milk pulp, squeezed dry (almond or cashew recommended)
- 3/4 cup granulated sugar or coconut sugar
- 1/2 cup melted coconut oil or unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1/3 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until well combined.
- Step 3: In a large bowl, mix the nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Stir until the mixture is smooth and uniform.
- Step 4: Gradually fold the dry ingredients into the wet mixture, stirring gently just until everything is incorporated. Be careful not to overmix to keep the brownies tender.
- Step 5: Fold in the dark chocolate chips and chopped nuts if you are using them, distributing them evenly throughout the batter.
- Step 6: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Step 7: Allow the brownies to cool completely in the pan before slicing into squares and serving.
Tips & Variations
- For extra moisture, try adding a tablespoon of applesauce or a splash of almond milk to the batter.
- Swap walnuts or pecans with your favorite nuts or seeds for a different texture.
- Use coconut sugar for a subtle caramel note or regular sugar for a classic sweetness.
- If you prefer dairy-free, replace butter with melted coconut oil and ensure chocolate chips are vegan.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to three months. Reheat gently in the microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of nut pulp besides almond or cashew?
Yes, you can use other nut pulps such as hazelnut or macadamia, but the texture and flavor may vary slightly. Make sure the pulp is well-drained for best results.
Do I have to include nuts and chocolate chips?
No, these add-ins are optional. Omitting them will still yield delicious brownies, but adding them gives extra richness and crunch.
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Zero-Waste Nut Pulp Brownies Recipe
- Total Time: 45 minutes
- Yield: 9 to 12 brownies 1x
Description
These Zero-Waste Brownies utilize leftover nut milk pulp to create a moist, chocolaty treat that’s both delicious and eco-friendly. Featuring rich cocoa, chocolate chips, and optional nuts, this recipe is perfect for those looking to reduce waste without sacrificing flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour or gluten-free blend
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Wet Ingredients
- 1 cup nut-milk pulp, squeezed dry (almond or cashew recommended)
- 3/4 cup granulated sugar or coconut sugar
- 1/2 cup melted coconut oil or unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Add-Ins
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1/3 cup chopped walnuts or pecans (optional)
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring easy removal of the brownies once baked.
- Mix Dry Components: In a medium bowl, whisk together the all-purpose flour (or gluten-free blend), unsweetened cocoa powder, baking powder, and sea salt until well combined and smooth.
- Blend Wet Ingredients: In a separate large bowl, combine the nut-milk pulp (make sure it is squeezed dry), sugar, melted coconut oil or butter, eggs, and pure vanilla extract. Mix thoroughly until the mixture is smooth and uniform.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently just until the batter is incorporated. Be careful not to overmix to maintain a tender texture in the brownies.
- Incorporate Add-Ins: Fold in the dark chocolate chips and chopped nuts, if using, making sure they are evenly distributed throughout the batter.
- Transfer and Bake: Pour the brownie batter into the prepared baking pan. Smooth the surface with a spatula to ensure even baking. Place in the oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Portion: Remove the pan from the oven and allow the brownies to cool completely before slicing into squares. This helps the brownies set and makes them easier to cut.
Notes
- Ensure the nut-milk pulp is as dry as possible to avoid excess moisture in the batter, which can affect texture.
- You can substitute the sugar with coconut sugar for a slightly lower glycemic index and a mild caramel note.
- The nuts are optional but add a satisfying crunch and complementary flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a vegan version, replace eggs with flax eggs and use vegan butter or coconut oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: zero waste brownies, nut milk pulp recipes, vegan brownies option, chocolate chip brownies, gluten free brownie option, eco-friendly baking
