These fudgy brownies are a great way to use up nut pulp leftover from making nut milk at home, and they're naturally free of gluten, grains, and dairy. Your nut pulp should be well-squeezed so that it feels like crumbly moist clay. See the ingredient photo at the start of the post for a visual! More recipe notes below.
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total: 35 minutesminutes
Servings: 16(2-inch square) brownies.
Ingredients
For the brownies:
4large eggs, at room temperature
1 ¼cupscoconut sugar, maple sugar, or brown sugar(7 ounces / 200 grams)
¾cupplus 2 tablespoons packed moist almond pulp or other nut pulp(6 ounces / 170 grams)
1cupcocoa powder (preferably dutch-processed, though natural or raw will work, too)(3.25 ounces / 90 grams)
2-3tablespoonscacao nibs (optional)
Instructions
Make the brownies:
Position a rack in the center of the oven and preheat to 350ºF (175ºC). Line the bottom and sides of an 8 or 9-inch square baking pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs, sugar, and salt on medium-high speed until very light and fluffy, 5 minutes. Stir in the vanilla extract.
Meanwhile, gently melt the coconut oil in a small saucepan set over a medium-low flame. Add the nut pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes. (This prevents the batter from seizing up when all the ingredients are added.)
Turn the mixer to low, and add the nut pulp mixture, stirring just to combine. Sift the cocoa powder over the egg mixture and mix on low until just combined; the batter will deflate a lot.
Spread the batter in the lined pan, sprinkle with the cacao nibs, and bake until the brownies are matte on top, slightly puffed, and a tester inserted into the center comes out with a few moist crumbs clinging, 15-20 minutes. Don't overbake.
Let cool completely, then lift the brownie out of the pan and cut into 16 squares. The brownies keep well, airtight at room temperature, for up to three days.
Notes
The best thing about these brownies, aside from being free of grains, gluten, dairy, and refined sugar, is that they use up the leftover pulp from making Cashew Almond Milk or Vanilla Maple Almond Milk, or any other nut pulp you may have on hand. The pulp should have been firmly squeezed dry but still slightly damp, similar in texture to clay.If you lack a stand mixer or are in a hurry, you can simply whisk together all of the ingredients in a large bowl.Do take the time to warm the almond pulp and bring the eggs to room temperature (you can place them in a bowl of hot tap water for 5 minutes) as this will prevent the batter from seizing once you add the coconut oil.I baked these in a 9-inch square pan; an 8-inch pan will yield thicker brownies. Alternatively, bake the batter in a round cake pan and serve wedges on plates topped with whipped cream.Another way to fancy these up would be to top the cooled brownies with a layer of dairy-free chocolate ganache - yum!All ounce measurements are by weight.Nutritional values are based on one of sixteen brownies.