Rich and light, with a moist crumb and a hint of coconut, these brownies are an awesome way to use the leftover almond pulp that is quickly piling up in the freezer (if your freezer is anything like mine).  I used 100% cacao cocoa power which makes an intensely dark brownie with a rich chocolate flavor.  You will want to hide them!

Makes 16 brownies


  • 4 eggs, room temperature
  • 1 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra virgin coconut oil
  • 1 cup moist almond pulp (left over from making almond milk)
  • 1 cup pure dark cocoa (I used Hershey’s Special Dark, but you can use regular or dutched)
  • Extra cocoa for sprinkling



  1. Make sure eggs come to room temperature, this is critical to make sure the coconut oil doesn’t solidify when added causing the batter to ‘seize up’.
  2. Position rack in center of oven and preheat to 350ºF (175ºC).  Line bottom and sides of an 8 or 9 inch square baking pan with parchment paper.
  3. Using a stand mixer with paddle attachment, beat eggs and sugar on medium high until light and fluffy, at least 5 minutes (This is what will make the brownies light and fluffy.).  If you don’t have a stand mixer, use a portable mixer on high.  Mix in vanilla beating on low just until blended.
  4. Heat coconut oil over medium-low heat until completely melted.  Add almond pulp and mix and stir until pulp is warm to the touch.  (This is also important, to make sure the batter doesn’t seize up.)
  5. Add pulp mixture to egg mixture and beat on low just until blended
  6. Sift cocoa over the top of the batter and mix on low just until blended.  Batter may deflate quite a bit (mine didn’t really).
  7. Spread the batter in the lined baking pan and bake until top is matte and brownies are slightly puffed, 15-20 minutes or until a wooden toothpick inserted in center comes out with just a few moist crumbs sticking to it.  Don’t over bake.
  8. Allow brownies to completely, then remove from pan.  Sprinkle top with sifted cocoa and cut into 16 squares.  Store in an airtight container on the counter for up to 3 days or freeze for up to 3 months.

Adapted from The Bojon Gourmet, who’s blog and photos I have fallen in love with! Recipe here.

KT’s Comments

  • These were really yummy, light and fluffy, but fairly delicate.   They are chocolatey and surprisingly not too sweet and would pair perfectly with a glass of fresh Vanilla Cinnamon Almond Milk.
  • I used Hershey’s special dark cocoa and they came out very dark, almost black.  The coconut oil adds just a hint of lovely coconut flavor.
  • Almond pulp does not need to be dried or further processed in any way.  If frozen, thaw pulp before adding to melted coconut oil.
  • Use a wet knife to slice and clean the knife blade after each slice, or refrigerate until chilled before slicing.  Bring to room temperature to serve.
  • I am going to try using raw sugar next time, and may try adding 1/2 cup of flour to see if they have a bit more body, though I really like them this way and then the recipe would no longer be gluten free.
Baked Almond Pulp Brownies

Baked Almond Pulp Brownies