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.
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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
6
Remove from the oven and allow to cool completely before turning out and cutting into squares
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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Dark chocolate and pumpkin seed brownies
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Dark chocolate and pumpkin seed brownies