# 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 (such as 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, such as walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring sides are covered for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly blended.
03 - In a large bowl, combine nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Stir until the mixture is smooth and homogenous.
04 - Gradually fold the dry mixture into wet ingredients, mixing just until incorporated. Avoid overmixing to maintain a tender texture.
05 - Gently stir in chocolate chips and optional chopped nuts until evenly distributed throughout the batter.
06 - Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the center of the oven for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
07 - Allow brownies to cool completely in the pan. Once cooled, slice into squares and serve.
