Dark chocolate and pumpkin seed brownies

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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Method

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
First published in 2015
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Adam Stokes has achieved a lot in his relatively short career – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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