# 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, such as almond or cashew, squeezed dry
06 - 3/4 cup granulated sugar or coconut sugar
07 - 1/2 cup melted coconut oil or unsalted butter
08 - 2 large eggs, at 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 - Set oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.
02 - In a medium bowl, whisk flour, cocoa powder, baking powder, and sea salt until well blended.
03 - In a large bowl, thoroughly mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until uniform.
04 - Gently fold the dry ingredients into the wet mixture just until blended. Avoid overmixing to maintain a tender crumb.
05 - Stir in chocolate chips and optional nuts, distributing evenly through the batter.
06 - Transfer the batter to the prepared pan and smooth the surface with a spatula.
07 - Place the pan in the oven and bake for 28 to 32 minutes, until a toothpick inserted in the center yields a few moist crumbs.
08 - Allow brownies to cool fully in the pan. Once cooled, lift by parchment edges and portion into squares.
