Save to Pinterest Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.
I first tried making nut-milk brownies after noticing all the nutritious pulp left from my homemade almond milk & was amazed by how moist and tasty these brownies turned out. Now it is my favorite way to never let good ingredients go unused.
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Ingredients
- All-purpose flour or gluten-free 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 (almond, cashew, hazelnut, 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)
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Instructions
- Prepare pan:
- 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 flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients:
- Combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth and well combined.
- Combine mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add-Ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour batter into 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.
Save to Pinterest My kids always get excited when they see the pan cooling on the counter & the kitchen smelling like chocolate means family treat time.
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Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper are needed to assemble these brownies easily.
Allergen Information
Contains nuts (nut-milk pulp, optional nuts), eggs (unless using vegan substitute), and gluten (unless using gluten-free flour). May contain dairy if butter or certain chocolate chips are used. Always check labels for hidden allergens.
Nutritional Information
Each brownie contains approximately 210 calories, 13 g fat, 23 g carbohydrates, and 4 g protein.
Save to Pinterest 
These zero-waste brownies are the ultimate treat that proves sustainability can be delicious. Enjoy fresh or freeze for busy weeks ahead.
Recipe FAQs
- → What types of nut-milk pulp work best?
Almond, cashew, or hazelnut pulp all work well. Make sure the pulp is well-squeezed and dry before using.
- → Can I make these brownies gluten-free?
Absolutely! Use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.
- → How do I make them vegan?
Swap eggs with flax eggs and use plant-based butter or coconut oil to create a vegan-friendly version.
- → What add-ins can enhance the flavor?
Try dark chocolate chips, walnuts, pecans, or add espresso powder for extra depth and richness.
- → How should I store leftover brownies?
Store brownies in an airtight container at room temperature or refrigerate for up to 5 days for freshness.
- → Is it necessary to use parchment paper?
Parchment paper helps prevent sticking and makes removing brownies from the pan much easier.
