# What you need:
→ 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, at 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)
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a large bowl, combine nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and homogeneous.
04 - Gradually fold the dry ingredient blend into the wet mixture, stirring gently just until incorporated to avoid overmixing.
05 - Stir in the dark chocolate chips or chopped chocolate and chopped nuts, if using, ensuring even distribution.
06 - Pour the batter into the prepared pan. Level the surface using a spatula for uniform thickness.
07 - Place the pan in the preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted at the center emerges with a few moist crumbs.
08 - Allow brownies to cool completely in the pan before lifting out and slicing into squares.
