Description
Make delicious and sustainable brownies using leftover juice pulp. Reduce waste and enjoy a fiber-rich treat. These brownies are perfect for chocolate lovers looking for a zero-waste baking option.
Ingredients
Scale
- 1 cup leftover juice pulp (carrot, beet, or mixed)
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup melted butter or coconut oil
- 2 large eggs or flax eggs (for vegan option)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, combine the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix together the sugars, melted butter or coconut oil, eggs or flax eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the juice pulp and chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely before cutting into squares.
Notes
- You can use any type of juice pulp for this recipe, but carrot and beet pulp work particularly well.
- For a vegan version, use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg