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Dark chocolate and pumpkin seed brownies


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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
Mix the egg and vanilla seeds together then add the granulated sugar. Add this mix to the melted butter and chocolate
  • 170g of egg
  • 1/4 vanilla pod
  • 255g of granulated sugar
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
  • 99g of flour
  • 1 pinch of salt
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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Dark chocolate and pumpkin seed brownies


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