Mexican Almond Pulp Brownies

Have you tried making your own almond milk? It's really good, and nothing like the store-bought kind. I like to put it in my coffee, add it to smoothies, or just drink it plain, alongside a delicious paleo baked good. (If you're not a fan of almonds, you can follow the same steps to make milk using pecans instead! If I had to choose my favorite between almond milk and pecan milk, I would have a hard time).

So, if you have made your own nut milk, then you know about the pulp problem. After squeezing the last vestiges of creamy milk out of the cheesecloth or nut milk bag, you're left with a bunch of pulp.

It's sad to just throw it away. Especially when you could use it to make brownies instead!

These Mexican almond pulp brownies are adapted from a brilliant recipe by Alanna of The Bojon Gourmet. (Alanna takes some of the most gorgeous food photos out there, so if you haven't visited her site, be prepared to want to make every single thing.) My version gets its unique flavor from a teaspoon of cinnamon and a dash of cayenne pepper. The result is like a Mexican hot chocolate in brownie form.

Long-time readers may recall that I already have a recipe for Mexican brownies on my site. However, these are quite different. The brownies I posted last year are paleo, but taste very much like traditional brownies (and if you don't have almond pulp on hand, you might want to just head over to that post and make those). Today's brownies, however, are a horse of a different color. While I find them just as delicious as the others, or perhaps more so, their texture differs from a traditional brownie. They're more like squares of moist, light chocolate cake. They are not crunchy around the edges and chewy in the middle, but instead boast an appealingly tender, cake-like crumb throughout.

And, of course, they have the added benefit of making a dent in the pile of almond pulp that quickly accumulates in the kitchen of any DIY nut milk drinker.

However, I've been known to make almond milk just to get the pulp for this recipe.  These brownies are that good! Whether you make these brownies because you have almond pulp or make almond milk because you want these brownies, I know you won't regret it.

Mexican Almond Pulp Brownies

Yield: 9 large or 16 small brownies

Prep time: 20 minutes

Bake time: 20 minutes

Ingredients (adapted from The Bojon Gourmet):

4 large eggs, at room temperature

1 1/4 cups raw sugar or coconut sugar

1/4 teaspoon sea salt

1 teaspoon vanilla extract

1/2 cup butter or ghee

3/4 cup plus 2 tablespoons lightly packed almond pulp (left over from making almond milk)*

1 cup Dutch-processed cocoa powder

1 teaspoon cinnamon, plus more for serving

Pinch or two of cayenne pepper (or up to 1/4 teaspoon for spicier brownies)

*Almond pulp can be stored covered in the fridge for up to 3 days after making almond milk if you're not ready to make brownies right away.

Preheat the oven to 350 and line an 8-inch square pan with parchment.

Beat the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment for 5 minutes on medium-high, until very fluffy. Stir in the vanilla.

Meanwhile, melt the butter or ghee in a small saucepan over low heat. Stir in the almond pulp. Continue to heat, stirring often, until the mixture is warmed throughout.

Add the warm pulp to the mixer and beat on low speed, and then add the cocoa, cinnamon, and cayenne, beating just until combined. The batter will decrease in volume.

Transfer the batter to the prepared pan and smooth the top with a spatula. Bake for 15-20 minutes, until a toothpick comes out with a few small crumbs attached, being careful not to overbake. Cool completely in the pan. Use the parchment to lift the brownies out and slice them into 9 or 16 squares.

Dust with cinnamon if desired and enjoy right away, or store covered at room temperature for up to 3 days.

Used in this recipe:

        

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