# What you'll 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, such as almond or cashew, squeezed dry
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 vanilla extract
→ Add-Ins
10 - 1/2 cup dark chocolate chips or chopped dark 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 a slight overhang for easy removal.
02 - Whisk flour, cocoa powder, baking powder, and salt together in a medium mixing bowl.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or butter, eggs, and vanilla extract until smooth and homogenous.
04 - Gradually fold the dry ingredient blend into the wet mixture, stirring just until combined. Avoid overmixing.
05 - Stir in chocolate chips or chopped chocolate and nuts, if using, until evenly distributed.
06 - Transfer batter to the prepared pan and use a spatula to smooth the surface.
07 - Bake for 28 to 32 minutes or until a toothpick inserted into the center yields a few moist crumbs.
08 - Allow to cool completely in the pan before cutting into squares.
