# 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 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easier removal.
02 - Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt in a medium bowl until evenly blended.
03 - In a large mixing bowl, blend nut-milk pulp, granulated sugar, melted coconut oil or unsalted butter, eggs, and pure vanilla extract until smooth.
04 - Gradually fold dry ingredients into wet mixture, gently stirring until just combined. Avoid overmixing to maintain a tender texture.
05 - Stir in dark chocolate chips or chopped chocolate, and chopped nuts if desired, ensuring even distribution throughout the batter.
06 - Spread brownie batter evenly into the prepared pan, smoothing the surface with a spatula.
07 - Place pan in the preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center yields a few moist crumbs.
08 - Allow brownies to cool completely in the pan before lifting out and slicing into squares.
