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Have you ever wondered what to do with the pulp leftover from making almond milk? These rich and fudgy brownies are the solution.
I’ve spent the past week testing these to make sure they are as easy as possible. Here’s what I love about them:
- You can use the pulp immediately. As soon as you’re done making almond milk, you can use the wet pulp right away to make these brownies. There’s no need to dry it out first!
- They don’t taste healthy. Adults and kids have both tasted these brownies and told me that they taste like regular brownies. No one can guess they’re made with almond pulp instead of flour!
Next to hummus, these might be my favorite almond pulp recipe ever.
Almond Pulp Brownie Ingredients
Here’s what you’ll need:
- Almond pulp. This is the pulp that’s leftover from making a batch of homemade almond milk. I use 1 cup of almonds in my milk recipe, so the resulting pulp is about a 1/2 cup tightly packed. We’re using wet pulp in this recipe, so you can make it immediately after making a batch of almond milk. (No need to dry it first!)
- Coconut sugar. This is an all-natural granulated sugar that I keep in my pantry, but brown sugar would work similarly. Liquid sweeteners, like honey or maple syrup, won’t provide the same texture. (They are better for fluffy cakes and muffins.)
- Eggs. These provide structure that’s essential in grain-free baking. Since these brownies are made without flour, the eggs serve as the binding agent, holding them together. Avoid using flax eggs as a swap here, as the brownies may turn out under-baked and gooey.
- Coconut oil. This recipe doesn’t require as much oil as traditional brownies, but some is necessary for achieving the right texture. You can swap this for melted butter if you don’t need a dairy-free recipe.
- Cacao powder. I always use raw cacao powder because that’s what we keep in our pantry, but regular cocoa powder should work similarly. For a darker chocolate flavor, increase the amount to a half cup.
If you want to add chocolate chips or walnuts, you can customize these just like regular brownies.
Almond Pulp Recipe for Brownies
Step 1:
Preheat the oven to 350ºF and lightly grease an 8-inch square pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal of the brownies later.
This recipe assumes you’re starting with almond pulp that’s still moist after making a batch of almond milk. Transfer it from your nut milk bag directly to a large bowl.
Next, add the coconut sugar, cacao powder, eggs, baking powder, vanilla extract, and salt.
Step 2:
Stir the ingredients together until you see no more clumps. I like to stir in the coconut oil last, since it can be affected by the cold eggs. (It will thicken the batter if the eggs are cold from the fridge; this won’t affect the final results, but it may cause the batter to be a little stiffer to work with.)
Fold in a few chocolate chips, if desired. I like to use mini ones! Transfer the batter to the pan and spread it out evenly with a spatula.
Step 3:
Bake the brownies at 350ºF for 20 minutes if you’re using a metal pan. (Metal pans are best for brownies!) If using a glass pan, you may need to bake them for an additional 5 minutes.
Remove the pan from the oven and let it cool completely. Then, the brownies are ready to be sliced into 16 squares.
These brownies have a very fudgy texture, so don’t be surprised if the middles stick to the knife as you slice them. You’ll need to wipe the blade between cuts carefully.
Ingredients
- ½ cup almond pulp (leftover from one batch of almond milk)
- 1 cup coconut sugar
- ⅓ cup cacao powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup coconut oil , melted
- 2 tablespoons mini chocolate chips (optional)
Instructions
- Preheat your oven to 350F, and lightly grease an 8-inch square pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.
- In a large bowl, combine the almond pulp (directly from the bag after making almond milk; no need to dry it), coconut sugar, cacao powder, eggs, vanilla, baking powder, and salt. Stir until no lumps remain. Then stir in the melted coconut oil until the batter looks smooth.
- Transfer the batter into the prepared pan and sprinkle chocolate chips over the top, if desired. (You can also fold them into the batter if you prefer.) Bake at 350ºF for 20 minutes, or until the center doesn't jiggle when you gently shake the pan.
- When the brownies are done baking, let them cool completely before slicing into 16 squares. The insides are very fudgy, so they still stick to your knife as you slice; wipe it clean each time for better slicing. Store these brownies in an airtight container in the fridge for up to a week. They can be served chilled or at room temperature.
Notes
Nutrition
More REcipes to Try
If you try these almond pulp brownies, please leave a comment and star rating below to let me know how you like them.
Can this be made with another type of pulp?, like sesame seed pulp. Also can coconut sugar be replaced with monkfruit sweetener?
Perhaps? In my experience, almonds tend to produce the most pulp. Cashews produce almost none, so I’m not sure where sesame seeds fall with that. I don’t cook with zero calorie sweeteners, so I’m not sure how monkfruit will work as a swap. Maybe there’s a 1:1 substitute available to replace the sugar?
Very good definitely will make again and again
Any substitution for sucanat? Maple syrup maybe?
Made these for the grandkids. Has anyone made them without cocoa? Maybe an orange cranberry, vanilla chocolate chip, orange chocolate or snicker doodle flavor?
The search for the best brownie recipe is over. These are so so so delicious!
Hi Megan, Love your recepies – I made the almond milk for the first time last week (Yum!) for Chai Latte (your receipe) and decided to do your Brownies with the leftovers (double batch). Was in a hurry, as we were going out and wanted to share them with the family. So In the mad rush, I forgot to add the eggs! WhileI added Macadamia nuts and 2 bite sized squares of dark choc, chopped finely to half of the batch, While the other half was enhanced with a small handful of cranberries. I also had to substitute the baking soda w. baking powder, as it was all I had.
Both lots came out wonderfully gooey, rich and delicious! We had the last piece tonight. Still fresh and moist.
I now have a batch made with your original receipe (plus a handful of chopped macadamia nuts and 2 small pieces of dark rich chocolate) in the oven, and I can’t wait to see what it will taste like! So great for those of us who are restricted in our diets, to have these special treats!
Oof, I had a fail on round one, but I’ll certainly try again, as I suspect it was “user error” – haha. I did sub flax for eggs – with less water than a normal flax egg, as suggested in the comments – but I couldn’t get it to mix all the way so I had to add another 2 T water in the end. My pan was a little big (9×9) so I was watching the time carefully, but at 20 (and 25) minutes – they were bubbling away with a layer of liquid at the top. Admittedly, once out of the oven, they stopped bubbling, and I had a bit of the brownie batter with a spoon and it’s delicious, but it’s definitely not a brownie. Maybe when it cools though it will at least be slice-able… Maybe I’ll try again with the proper pan and aquafaba instead…