Save Pin Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first made these zero-waste brownies after experimenting with homemade almond milk and suddenly facing a pile of leftover pulp. These brownies quickly became a favorite treat, turning what would have been kitchen scraps into something delicious.
Ingredients
- All-purpose flour (or gluten-free flour blend): 1 cup (120 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Sea salt: 1/2 tsp
- Nut-milk pulp (e.g., almond or cashew, squeezed dry): 1 cup (200 g)
- Granulated sugar or coconut sugar: 3/4 cup (150 g)
- Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
- Eggs (room temperature): 2 large
- 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)
Instructions
- Prep and Preheat:
- 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.
- Combine 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.
- Make Batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Chocolate and Nuts:
- Stir in chocolate chips and nuts if using.
- Bake:
- Pour the batter into the prepared pan and smooth the top.
- Test and Cool:
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan before slicing into squares.
Save Pin My kids loved helping me press the nut-milk pulp into the measuring cup and sprinkling chocolate chips on top. It turned into a fun way to teach them about reducing waste, and now these brownies are our go-to for family movie nights.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, and parchment paper are essential for making this recipe.
Allergen Information
This recipe contains nuts and eggs (unless using vegan substitute), and gluten (unless using gluten-free flour). May contain dairy based on choice of ingredients.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save Pin Enjoy brownie squares as a zero-waste treat that shows planet-friendly baking can taste amazing. Make a batch and share with friends—no one will ever guess they started with leftover nut-milk pulp!
Recipe FAQs
- → Can I use any nut-milk pulp?
Yes, almond, cashew, or hazelnut pulp can be used. Squeeze dry for best texture and flavor integration.
- → How do I make this gluten-free?
Swap all-purpose flour with your favorite gluten-free flour blend for delicious, allergen-friendly brownies.
- → Is it possible to make these vegan?
Replace eggs with two flax eggs (2 tbsp ground flaxseed plus 5 tbsp water). Also opt for vegan chocolate chips.
- → What add-ins work well?
Chopped walnuts, pecans, or additional chocolate chunks complement these brownies. Espresso powder deepens flavor.
- → How should the brownies be served?
Cool completely, then slice and serve. Try with powdered sugar or a scoop of vegan ice cream for extra indulgence.
- → What does nut-milk pulp add to brownies?
Nut-milk pulp gives moistness, subtle nuttiness, and extra fiber, making the dessert richer and eco-friendly.