# 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 (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 or pecans, optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until fully blended.
03 - In a large bowl, mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth and homogeneous.
04 - Gradually fold dry ingredients into wet mixture using a spatula, stirring until just combined and no dry pockets remain. Avoid overmixing.
05 - Gently stir in chocolate chips or chopped chocolate and nuts, if desired. Distribute evenly throughout the batter.
06 - Pour the batter into the prepared pan and spread evenly with a spatula to form a uniform layer.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center yields a few moist crumbs. Do not overbake.
08 - Allow the brownies to cool completely in the pan. Once cool, lift out using parchment paper and slice into 12 squares.
