Baked Almond Pulp Brownies with Cocoa Powder
Serves 1615 mins prep20 mins cook
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.
0 servings
What you need
cup coconut sugar
tbsp vanilla extract
tsp fine sea salt
cup coconut oil
cup almond paste
cup cocoa powder
tbsp cacao nibs
Instructions
Prepare things: 2 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. Make the batter: 3 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. 4 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.) 5 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. Bake 6 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. 7 Let cool completely, then lift the brownie out of the pan and cut into 16 squares. Storage 10 The brownies keep well, airtight at room temperature, for up to three days.View original recipe