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Dark chocolate and pumpkin seed brownies
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These brownies are given a crunch with the addition of roasted pumpkin seeds. Adam Stokes recommends serving them warm and partnering with cream or ice cream to provide a luxurious chocolate lovers dessert.
First published in 2015
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Ingredients
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Imperial
- 140g of 70% dark chocolate, chopped into small pieces
- 115g of butter
- 100g of flour
- 170g of egg
- 1/4 vanilla pod, seeds only
- 255g of granulated sugar
- 30g of pumpkin seeds
- 1 pinch of salt
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Method
1
Toast the pumpkin seeds on a baking tray for 5 minutes at 200˚C/gas mark 6, set aside to cool
- 30g of pumpkin seeds
2
Place 70g of the dark chocolate and the butter and melt together using a bain marie
- 70g of 70% dark chocolate
- 115g of butter
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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