Grain-Free Fudgy Almond Pulp Brownies

These are some of the most decadent brownies I’ve ever made.fudgy almond pulp brownies

They are unbelievably moist and fudgy! I’ve been on a mission to find more uses for my leftover almond pulp, and these brownies are the perfect solution.

I’ve heard some concerns from folks about baking with almond flour, worried that the natural fats found in the almonds may mutate with heat during the baking process. I’ve had similar concerns myself, and haven’t found a suitable answer to confirm this theory either way, which is why I always recommend that these baked almond flour goods be considered a treat, rather than an everyday indulgence.

This is also why I’ve taken a new interest in baking with almond pulp, which is leftover from making homemade almond milk. Since much of the natural oils found in the almonds are released during the blending process, the resulting almond pulp is lower in fat and therefore should have a less-likely chance of mutating when baked.

Using leftover almond pulp is also budget-friendly, since you’re getting double-the-use out of the same batch of almonds! I hope your family enjoys these rich, chocolate treats as much as mine does.

Grain-Free Fudgy Brownies
makes an 8″x8″ pan

Adapted from this recipe

Ingredients:

1/4 cup coconut oil, melted
1/4 cup unsweetened applesauce
1 cup organic sucanat
1 teaspoon vanilla extract
2 large eggs
1/4 teaspoon baking soda
1/2 cup cocoa powder
1/4 teaspoon sea salt
1/2 cup ground almond pulp*

Directions:

Preheat your oven to 350F, and line an 8″x8″ glass dish with parchment paper. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.

*Note: To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy “flour” texture.

Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.

baked fudgy almon pulp brownies

Allow to cool completely before slicing and serving.

The brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.

fudgy almond pulp brownies

4.89 from 9 votes
Print
Grain-Free Fudgy Brownies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Rich and fudgy, these brownies are grain-free and are the perfect way to use up leftover almond pulp!

Course: Dessert
Servings: 8
Calories: 205 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat your oven to 350F, and line an 8"x8" glass dish with parchment paper. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
  2. Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
  3. Allow to cool completely before slicing and serving.
  4. These brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.
Recipe Notes

*To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy "flour" texture.

Enjoy!

Substitution notes:

  • If you don’t have almond pulp on hand, you may be able to substitute traditional almond flour or almond meal. The result might be more oily, so you could reduce the oil by 1-2 tablespoons to compensate.
  • For a less-fudgy brownie, add an additional 1/2 cup of ground almond pulp to the batter before baking.
  • I do not recommend substituting flax eggs in this recipe. The result will be too moist!

Reader Feedback: What’s your favorite dessert lately?

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Comments

Tori Lorvig

I made these using sugar instead of sucanut and I used almond pulp from the coffee creamer recipe, so it was even fattier. I also used unrefined coconut oil and added shredded coconut to the top for decoration. About 1/4 of the kids on my math team said they were their favorite type of brownie, even compared to plain traditional!

Noodle-berry

Hey Megan

Made these last night. Mmmmm-mmmm-mmmmmmmmmm absolutely deelicious!! The only thing I didn’t have was some vanilla extract; I’m heading to the shop now to get some as your next recipe I want to try out (also needs it) is your CHOCOLATE PEANUT BUTTER MILKSHAKE!!!
Girl, I don’t like girls that way; but I think I can safely say I love you AND your recipes!!!
Keep them coming! And thanks 🙂

Hollyann

Ha! With some more digging I’ve answered my own question about using almond pulp in cooking. I will definitely try this!

Gigi Steyer

Hi,
Is there any thing else you could use in place of almond pulp? I don’t have time to make my own almond milk…. Gigi

Kelsey

ohh these look delicious I neeed to try this!

Handa

Hi Megan,
Can I use grinded almonds instead of almond pulp? And if how many cups of almonds?

Ivy

If I were to make hazelnut milk, could I use the leftover hazelnut pulp to make the brownies?

Thanks!

    Megan

    Yes, I would think so!

Kori

These are very good, Megan. I’m always looking for ways to use Almond Pulp (we use a lot of Almond Milk in our house) and this recipe is extra great since my husband has a grain intolerance. I’ll be making these again. Thank you for sharing!

Carrie

I messed up and used wet pulp. I added 1/4 almond flour and they actually turned out great. A lilttle grainy but good. I used 3/4 cup coconut sugar and 1/4 cup organic cane sugar. Yum. Very fudgy.

Tara

Very fudgy and yummy! I modified this slightly by using coconut sugar and raw cacao powder. I also threw in about a tsp of ground ginger. They were a bit crumbly and delicate, but the taste certainly made up for it.

Maria

These brownies are THE BEST! I have been testing out ALL different kinds of grain free brownie recipes out there and this one beats everyone out there — in terms of health stats (calories, sugar) and, of course, TASTE. Thank you, Detoxinista!!!

Naomi

Can I sub Brazil nut milk pulp dried in the dehydrator for the almond pulp?

Robin

Can I use pulp from macadamias?

Sonia

This is very delicious!! Thank you so much for all the recipes. You have truly been an inspiration! Keep up the good work 🙂

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