# 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, 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, optional (such as walnuts or pecans)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a large bowl, stir together nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla extract until smooth and homogenous.
04 - Gradually fold the dry ingredient mixture into the wet mixture using a spatula until just combined. Avoid overmixing.
05 - Add chocolate chips and chopped nuts, if using, and gently stir until evenly distributed throughout the batter.
06 - Pour the batter into the prepared baking pan and smooth the surface with a spatula.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center of the brownies emerges with a few moist crumbs attached.
08 - Allow brownies to cool completely in the pan before slicing into squares for serving.
