# Ingredient list:
→ 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, such as 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 dark chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly combined.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until mixture is smooth and homogenous.
04 - Gradually fold dry ingredients into wet ingredients, stirring just until incorporated. Avoid overmixing to maintain a fudgy texture.
05 - Stir in dark chocolate chips and chopped nuts, if using, dispersing evenly throughout the batter.
06 - Transfer batter to the prepared baking pan, spreading evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center yields a few moist crumbs.
07 - Allow brownies to cool completely in the pan. Once cooled, lift parchment to remove and slice into squares.
