# 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 (almond, cashew, or similar)
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)
# Directions:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - Whisk flour, cocoa powder, baking powder, and sea salt together in a medium mixing bowl until evenly blended.
03 - In a large bowl, stir nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until the mixture is smooth and unified.
04 - Gradually fold the dry mixture into the wet ingredients, mixing just until combined. Avoid overworking the batter.
05 - Stir in the chocolate chips or chopped chocolate and, if desired, chopped nuts.
06 - Transfer the batter to the prepared pan and spread evenly, smoothing the surface as needed.
07 - Place pan in oven and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging.
08 - Allow brownies to cool completely in the pan before slicing into squares for serving.
