# 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, firmly 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)
# Directions:
01 - Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper for easy removal.
02 - Whisk flour, cocoa powder, baking powder, and salt together in a medium mixing bowl until evenly blended.
03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth.
04 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined without overmixing.
05 - Stir in chocolate chips and nuts, if using, ensuring even distribution throughout the batter.
06 - Scrape batter into the prepared pan and smooth the surface with a spatula.
07 - Bake for 28 to 32 minutes or until a toothpick inserted in the center yields a few moist crumbs.
08 - Allow brownies to cool completely in the pan before slicing into squares and serving.
