# What You'll Need:
→ 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 (e.g., 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, 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 (walnuts, pecans, optional)
# Method Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring edges overlap for easy removal.
02 - Whisk flour, cocoa powder, baking powder, and sea salt together in a medium bowl until evenly distributed.
03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract. Stir until smooth and fully incorporated.
04 - Gradually fold dry ingredients into wet mixture; mix until just combined to avoid overworking the batter.
05 - Stir in chocolate chips and chopped nuts, if using, until evenly distributed.
06 - Pour batter into prepared pan and smooth the surface with spatula for even baking.
07 - Bake at 350°F for 28 to 32 minutes. Center should set, and a toothpick inserted should emerge with a few moist crumbs.
08 - Allow brownies to cool fully in pan before slicing into squares for serving.
