# 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 chocolate
11 - 1/3 cup chopped nuts, such as walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring overhang for easy removal.
02 - Combine flour, cocoa powder, baking powder, and sea salt in a medium bowl. Whisk until evenly 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 the wet mixture using a spatula, mixing gently until just combined. Avoid overmixing.
05 - Stir in chocolate chips or chopped chocolate, and incorporate nuts if desired.
06 - Pour batter into the prepared pan and use a spatula to level the top evenly.
07 - Bake for 28 to 32 minutes, or until a toothpick placed in the center emerges with a few moist crumbs.
08 - Allow brownies to cool completely in the pan before slicing into squares and serving.
