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Zero-Waste Brownies Nut Pulp

Featured in: Ginger Desserts

These brownies feature a clever use of nut-milk pulp, transforming leftovers into a rich and moist chocolate dessert. Mixing the pulp with cocoa, flour, eggs, and your choice of dark chocolate chips creates a fudgy texture with a nutty undertone. The simple method requires just mixing wet and dry ingredients, then baking until set. Customize with gluten-free flour, or substitute eggs for a vegan option. The result is a satisfying sweet perfect for reducing food waste in the kitchen and treating chocolate lovers to a responsible, delicious snack.

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Updated on Tue, 04 Nov 2025 11:41:00 GMT
Fudgy zero-waste brownies using nut-milk pulp, perfect for chocolate lovers' guilt-free treat. Save
Fudgy zero-waste brownies using nut-milk pulp, perfect for chocolate lovers' guilt-free treat. | gingertaste.com

Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.

The first time I tried baking with nut-milk pulp, I was amazed at how it added extra moisture and depth to brownies without noticeable nutty grit. It felt good turning kitchen scraps into decadent dessert, and our family now looks forward to brownie days after every homemade nut-milk batch.

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 (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)
  • Large eggs (room temperature): 2
  • 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 Pan and Oven:
Preheat oven to 350°F (175°C). Line 8x8-inch (20x20 cm) pan with parchment paper.
Mix Dry Ingredients:
Whisk flour, cocoa powder, baking powder, and salt in medium bowl.
Combine Wet Ingredients:
In large bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth.
Combine Mixtures:
Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
Add Chocolate and Nuts:
Stir in chocolate chips and nuts, if using.
Bake:
Pour batter into prepared pan and smooth top. Bake 28–32 minutes, until toothpick inserted comes out with moist crumbs.
Cool and Slice:
Let cool completely in pan. Slice into squares.
Decadent zero-waste brownies made from nut-milk pulp, served warm with ice cream. Save
Decadent zero-waste brownies made from nut-milk pulp, served warm with ice cream. | gingertaste.com

We love sharing these brownies after Sunday nut-milk making. There is always a sense of accomplishment using up every bit of our ingredients together.

Required Tools

Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper.

Allergen Information

Contains nuts, eggs unless vegan substitute, gluten unless using GF flour. May contain dairy if using butter or regular chocolate chips. Always check labels for hidden allergens.

Nutritional Information

Per serving: 210 Calories, 13 g Total Fat, 23 g Carbohydrates, 4 g Protein.

Irresistibly rich zero-waste brownies using nut-milk pulp, topped with chopped nuts and chocolate. Save
Irresistibly rich zero-waste brownies using nut-milk pulp, topped with chopped nuts and chocolate. | gingertaste.com

This brownie recipe impresses with its moist crumb and sustainable twist. Bake a batch and make your next nut-milk day extra sweet.

Recipe Questions & Answers

→ Can I use any nut-milk pulp for these brownies?

Yes, almond, cashew, or hazelnut pulp works well. Make sure it is squeezed dry for best texture.

→ How can I make these brownies vegan?

Replace the eggs with two flax eggs (ground flaxseed mixed with water). Use dairy-free chocolate and coconut oil.

→ Are these brownies gluten-free?

Swap all-purpose flour with a gluten-free blend to make them suitable for gluten-sensitive diets.

→ What’s the best way to store leftovers?

Keep brownie squares in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I add extra flavor?

Try mixing in espresso powder for added depth or top with nuts and a dusting of powdered sugar before serving.

→ Is this dessert suitable for dairy-free diets?

Use coconut oil and dairy-free chocolate chips to make the brownies fully dairy-free if needed.

Zero-Waste Brownies Nut Pulp

Rich brownies make use of nut-milk pulp for irresistible texture and flavor while reducing kitchen waste.

Setup duration
15 min
Heat application time
30 min
Complete duration
45 min
Created by Olivia Harper

Classification Ginger Desserts

Complexity Easy

Heritage American

Output 12 Portions

Nutrition specifications Meat-free

Components

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

01 1 cup nut-milk pulp, squeezed dry (e.g., almond or cashew)
02 3/4 cup granulated sugar or coconut sugar
03 1/2 cup melted coconut oil or unsalted butter
04 2 large eggs, room temperature
05 1 teaspoon pure vanilla extract

Add-Ins

01 1/2 cup dark chocolate chips or chopped chocolate
02 1/3 cup chopped nuts, optional (walnuts or pecans)

Preparation steps

Phase 01

Prepare Baking Pan: Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.

Phase 02

Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly combined.

Phase 03

Combine Wet Ingredients: In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Stir until the mixture is smooth and fully integrated.

Phase 04

Integrate Dry Mixture: Gradually fold dry ingredients into the wet mixture. Stir gently and avoid overmixing for a tender texture.

Phase 05

Incorporate Add-Ins: Stir in chocolate chips and optional chopped nuts until evenly distributed throughout the batter.

Phase 06

Transfer Batter and Bake: Spread the batter evenly in the prepared pan. Smooth the surface and bake for 28–32 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.

Phase 07

Cool and Slice: Allow brownies to cool completely in the pan set on a wire rack before slicing into squares for serving.

Necessary tools

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • 8x8-inch baking pan
  • Parchment paper

Potential allergens

Review each component for potential allergens and seek professional healthcare advice if you're uncertain about ingredients.
  • Contains nuts due to nut-milk pulp and optional chopped nuts.
  • Contains eggs unless replaced by vegan substitute.
  • May contain gluten if not using certified gluten-free flour blend.
  • May contain dairy if using butter or standard chocolate chips; check labels for hidden dairy.

Nutrient breakdown (per portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.
  • Energy Content: 210
  • Fats: 13 g
  • Carbohydrates: 23 g
  • Proteins: 4 g