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

Scale

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