These brownies are given a crunch with the addition of roasted pumpkin seeds. Adam Stokes recommends serving these brownies warm and partnering with cream or ice cream to provide a luxurious chocolate lovers dessert

Toast the pumpkin seeds on a baking tray for 5 minutes at 200˚C/gas mark 6, set aside to cool
Place 70g of the dark chocolate and the butter and melt together using a bain marie
Melting chocolate on the hob
To melt the chocolate break it into pieces, put it in a bowl and rest the bowl on a saucepan of simmering water over a low heat. Make sure that the water doesn't touch the bottom of the bowl
Mix the egg and vanilla seeds together then add the granulated sugar. Add this mix to the melted butter and chocolate
Sift in the flour and salt and fold through gently until just combined. Add the remaining 70g of chocolate pieces and mix well. Pour into a 20cm square baking tray and top with the toasted pumpkin seeds
Reduce the oven down to 175˚C/gas mark 3 and bake the brownies for 25 minutes. Gently shake the tray and if the brownie still wobbles slightly in the middle, place back in the oven until just set
Remove from the oven and allow to cool completely before turning out and cutting into squares
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Pumpkin seeds add a nice crunch to Adam Stokes' dark chocolate brownies recipe

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