# 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 (such as almond or cashew, thoroughly 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 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. Line an 8x8-inch baking pan with parchment paper, ensuring full coverage.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until evenly blended.
03 - In a large bowl, blend nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract until the mixture becomes smooth.
04 - Gradually fold dry mixture into the wet base, mixing only until just combined to preserve tender texture.
05 - Gently stir in chocolate chips and nuts, if desired, distributing evenly.
06 - Pour batter into prepared pan and smooth surface with a spatula for even baking.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center yields a few moist crumbs, indicating doneness.
08 - Let cool completely in the pan on a wire rack before slicing into squares.
