When I make Almond Milk, I am left with a bunch of almond pulp that I feel is a waste to just throw it away considering how pricey almonds are. I felt like I had to find a way to use the almond pulp and boy am I glad I did! These almond pulp brownies are super rich and decadent while being free of grains, gluten, and dairy. So that makes them relatively healthy, right?
These Almond Pulp Brownies do have a slightly different texture than regular brownies and a slight almond flavor because of the almond pulp, but I seriously loved them and cannot wait to make them again soon!
Almond Pulp Brownies
Ingredients
- 4 large eggs, at room temperature
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil
- 3/4 cup plus 2 tablespoons packed moist almond
- 1 cup cocoa powder
Instructions
- Preheat the oven to 350ºF. Line the bottom and sides of an 8 or 9? square baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs, sugar, and salt on medium-high speed until light and fluffy, about 5 minutes. Stir in the vanilla extract.
- Melt the coconut oil in a small saucepan set over a medium-low flame. Add the nut pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes.
- Turn the mixer to low, and add the nut pulp mixture until combined. Add the cocoa powder and mix on low until just combined. The batter will deflate.
- Spread the batter in the lined pan and bake about 15-20 minutes until the brownies are matte on top and a tester inserted into the center comes out with a few moist crumbs clinging.
- Let cool completely, then lift the brownie out of the pan, and cut into 16 squares.
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