Save to Pinterest Rich and fudgy zero-waste brownies let you turn leftover nut-milk pulp into a deeply chocolaty dessert while giving new life to ingredients that might otherwise be discarded.
I first made these brownies after trying homemade almond milk and wondering what to do with all the leftover pulp. To my surprise, this recipe delivers incredible texture and flavor, and no one guessed there was a zero-waste twist behind every bite.
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 the 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.
- Combine wet ingredients:
- In a large bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth and well combined.
- Fold dry into wet:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add-ins:
- Stir in chocolate chips and nuts, if using.
- Bake:
- Pour the batter into the 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 slice:
- Let cool completely in the pan before slicing into squares.
Save to Pinterest Whenever I serve these brownies, my family is amazed at how delicious they are and loves hearing the story behind their zero-waste origins—it's become a favorite treat after homemade nut milk weekends.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper
Allergen Information
Contains nuts from nut-milk pulp and optional nuts, eggs unless using a vegan substitute, and gluten unless using gluten-free flour. May also contain dairy if using butter or regular chocolate chips. Always check labels for hidden allergens.
Nutritional Information
Per serving: Calories: 210, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 4 g
Save to Pinterest Zero-waste brownies are a sweet solution for using up leftover pulp: plus, they make for amazing snacks or desserts any time.
Recipe FAQs
- → How do I prepare nut-milk pulp for brownies?
Squeeze nut-milk pulp as dry as possible before using so it doesn't affect the texture of the brownies.
- → Can I make the brownies vegan?
Yes, substitute eggs with a flaxseed mix (2 tbsp ground flaxseed, 5 tbsp water) for a plant-based version.
- → What nuts work best for add-ins?
Chopped walnuts or pecans are excellent options. You can use any preferred nut or omit them entirely.
- → Is gluten-free flour suitable for this dessert?
Absolutely. Use a gluten-free flour blend instead of all-purpose flour for a gluten-free option.
- → How can I enhance chocolate flavor?
Mix in 1/2 tsp espresso powder with the dry ingredients to bring out deeper chocolate notes.
- → How should I store brownies with nut-milk pulp?
Keep cooled brownies in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.