# Ingredients:
→ 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, 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)
# Instructions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring edges are covered.
02 - In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly combined.
03 - In a large separate bowl, thoroughly mix nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until the mixture is smooth and cohesive.
04 - Gradually fold the dry ingredient mixture into the wet mixture, mixing gently to combine. Avoid overmixing to maintain a tender texture.
05 - Stir in dark chocolate chips and chopped nuts if using, distributing evenly throughout the batter.
06 - Pour the prepared batter into the lined baking pan. Smooth the surface with a spatula for even baking.
07 - Bake at 350°F for 28 to 32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.
08 - Allow brownies to cool fully in the pan. Once completely cooled, lift out using the parchment overhang and slice into squares.
