Unlike the flour, the pulp has an inherent moistness because I don't dry it out after squeezing out the milk. Baking the batter does not dry out the pulp sufficiently while the pulp itself is not too wet to make the brownie soggy. It simply lends more denseness to it. Finally, streaking through the batter with peanut butter and walnuts, I think I make a good case for 'healthy' fats!
Btw, a note here; Almonds are my favorite nuts. So, you can see why I am so excited about this recipe!
That's it. The unpretentiously awesome brownie that is blacker than the deepest brown from the double chocolate dose and stickier than night from the almond pulp!
Gluten Free Double Chocolate Brownies
1-1/4 cup almond pulp, liquid squeezed out as much as possible
1/2 cup raw sugar
1/4 cup peanut butter
6 T butter
1/3 cup cocoa powder
1/4 cup chopped dark chocolate, such as Valhorna
1 tsp salt
1/2 tsp baking soda
handful of walnuts, coarsely chopped
Preheat oven to 350F.
Over a double boiler, melt the butter, sugar, cocoa powder and chocolate to a smooth liquid mixture. Remove from heat and quickly whisk in the egg to make a pudding. You have to be quick with the whisking to avoid scrambling the egg.
To this pudding, add the almond paste, salt, baking soda and half the peanut butter. Whisk to mix. Add half the walnuts and fold into mixture. Batter will be quite wet.
Pour batter into a prepared pan and bang on counter to release any air bubbles.
Streak the remaining peanut butter through the batter, sprinkle the remaining nuts on top and press down gently.
Bake for 30 minutes, until crusty on top and yet soft and springy to touch.
Cool for at least 15 minutes before slicing. This is important. Unlike dry flour, the wetness of the pulp needs a bit more resting time to hold shape.
Don't rush it. Patience is rewarded.