# 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
05 - 1 cup nut-milk pulp, squeezed dry (e.g., almond or cashew)
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 chocolate
11 - 1/3 cup chopped nuts, optional (walnuts or pecans)
# Preparation steps:
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 butter, eggs, and vanilla extract. Stir until the mixture is smooth and fully integrated.
04 - Gradually fold dry ingredients into the wet mixture. Stir gently and avoid overmixing for a tender texture.
05 - Stir in chocolate chips and optional chopped nuts until evenly distributed throughout the batter.
06 - 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.
07 - Allow brownies to cool completely in the pan set on a wire rack before slicing into squares for serving.
