# 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, room temperature
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped dark chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.
02 - In a medium mixing bowl, thoroughly whisk together flour, cocoa powder, baking powder, and sea salt until evenly combined.
03 - In a large bowl, stir nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract together until smooth and homogenous.
04 - Gradually fold the dry ingredient mixture into the wet mixture using a spatula, mixing until just combined. Avoid overmixing to retain tenderness.
05 - Gently fold in chocolate chips and chopped nuts if using, distributing them evenly through the batter.
06 - Scrape brownie batter into prepared pan and smooth the top with a spatula for even baking.
07 - Place pan on center rack and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
08 - Allow brownies to cool fully in the pan before lifting out using parchment edges and slicing into squares.
