Almond Pulp Brownies Recipe

almond pulp brownies stacked on white parchment.

Almond Pulp Brownies Recipe

Course: Dessert

Cuisine: American

Keyword: almond pulp recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 205kcal

Author: Megan Gilmore

The next time you make a batch of almond milk, save the leftover pulp and turn it into these delicious gluten-free brownies! You don't have to dry the pulp to get started, so this recipe is as easy as possible.

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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 information is for 1 of 16 brownies, excluding optional chocolate chips. This information is automatically calculated using generic ingredients, so it's just an estimate, not a guarantee. (Almond pulp is tough to calculate, since much of the fat could be released into the milk.)

Almond pulp note: If you don't want to make these brownies right away after making a batch of milk, store the leftover pulp in an airtight container in the fridge. Use within 3 days for optimal flavor.

Update Note: This recipe was originally published in 2013 and was updated in 2025 to be easier. (No drying the pulp required now!)

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