Dark chocolate and pumpkin seed brownies

PT45M

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Ingredients

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1
Toast the pumpkin seeds on a baking tray for 5 minutes at 200˚C/gas mark 6, set aside to cool
2
Place 70g of the dark chocolate and the butter and melt together using a bain marie
3
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
4
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
5
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
6
Remove from the oven and allow to cool completely before turning out and cutting into squares
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