Name: Pumpkin Seed Chocolate Chip Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 170g unsalted butter, melted; 3/4 cup (150g) raw or white granulated sugar; 2 large eggs, at room temperature (each weighing approx. 55g in shell); 1 tsp vanilla extract; 1/2 cup (75g) plain all purpose flour; 2/3 cup (60g) dutch process cocoa powder or unsweetened natural cocoa powder; Pinch of salt; 1 Tbsp milk; 1/2 cup (100g) dark chocolate chips; 1/4 cup (40g) pumpkin/pepitas seeds

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Pumpkin Seed Chocolate Chip Brownies! A delicious batch of rich chocolate brownies topped with pumpkin seeds! This brownie is created in one bowl with 10-ingredients. A scrumptious brownie recipe that is certainly a crowd pleaser!

Have you ever seen chocolate brownies sprinkled with pumpkin seeds? I know I hadn’t! It may look like I’m trying to make these brownies healthier and I guess they have gone up a notch on the healthy scale but I just thought it would be so much fun to add a pop of colour and crunch to these brownies and the addition of pumpkin seeds offer just that. Theres brownies with added nuts and seeds a mixture of them but how beautiful does the green look with the chocolate?

Ok, now we have established that these brownies look amazing, hehe, they also taste amazing. I took my crinkle top chocolate fudge brownie recipe and slightly adjusted it. I really wanted a brownie recipe that required only one bowl for it to be made. So I decided that this was the brownie recipe to do that. As I mentioned, I took one of my other brownie recipes which I love but switched up the method. As this one is sprinkled with pumpkin seeds, having brownies come out of the oven with a crinkle top, the pumpkin seeds wouldn’t know what to do with themselves or where to go. So I opted for a one bowl version which wouldn’t create the crinkle top.

One bowl brownies are fantastic. You have to melt your butter in a small separate bowl but that’s ok! This recipe also doesn’t need actual chocolate to be melted down, cooled and added to the batter. I’ve included just cocoa powder and these beauties turned out so rich and chocolatey! Wait, there is chocolate chips but you just have to fold them through your batter at the end.

What will you need to bake these brownies?
Butter
Sugar
Eggs
Vanilla
Flour
Cocoa
Salt
Milk
Dark chocolate chips
Pumpkin seeds

As you can see the ingredient list are simple at home ingredients you might already have on hand, with the exception of perhaps the pumpkin seeds. You will need just the raw pumpkin seeds, nothing toasted/roasted or fancy. Although, if you wanted to get a little fancy, try toasted pumpkin seeds for an added depth of flavour. Or toast them yourself in the oven.

Then you combine these ingredients in one bowl, here’s how. First you melt your butter, I do so in the microwave for 20-30 seconds until melted. Then you pour your butter into a large mixing bowl. Add your sugar and whisk for 1 minute until well combined with the eggs. Since your butter is still warm from when you melted it, the warmth will help dissolve the sugar. It won’t completely dissolve, that’s ok, it doesn’t need too.

Now you whisk through your eggs and vanilla, easy! Time for the flour and cocoa, which you’ll sift over. Then add your salt and one tablespoon of milk. Ready to mix it altogether! Gently of course 😉
Mix with a spatula or wooden spoon until just incorporated, no flour/cocoa powder should be visible. If you do see coated pockets of flour/cocoa, that’s ok, leave them alone as you don’t want to over-mix your batter. Now fold through your chocolate chips until they’re just incorporated into the rest of your batter. Perfect! You’re done. Transfer your batter into your lined pan and smooth out the top.

Here comes the time to sprinkle over your pumpkin seeds. You only need 1/4 cup of seeds for the top. Evenly distribute them on top of your brownie. Now to bake them!

One important note I have for you when you’re baking your brownies is to check on them at the 28 minute mark. If you know, fudge/soft middle brownies require you to slightly undertake them. This is because they can dry out quite quickly if you over-bake them. To test this, check your brownies and the middle/top should be just set and when you insert a toothpick into the middle, a few crumbs should still be on the pick, not completely clean. If you’re still not sure when checking them but you suspect them to be slightly under-baked, take them out of your oven anyway, even if the middle still looks soft. This is because the brownie will continue to cook due in the pan whilst it cools, due to the residual heat still in the pan.

You’ll remove your brownies from the pan after they slightly cool in the pan for 15 minutes. It also helps to sit them in the pan for this long as when you lift them out, they can still be soft and prone to cracking.

That’s it! Hope you enjoy this delicious and simple brownie recipe with pumpkin seeds! Sam x

Pumpkin Seed Chocolate Chip Brownies

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Author: Wholesome Patisserie
Total Time: 50 minutes
Yield: 16 square brownies 1x

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Description

A delicious batch of rich chocolate brownies topped with pumpkin seeds! This brownie is created in one bowl with 10-ingredients. A scrumptious brownie recipe that is certainly a crowd pleaser!

Ingredients

Scale

170g unsalted butter, melted
3/4 cup (150g) raw or white granulated sugar
2 large eggs, at room temperature (each weighing approx. 55g in shell)
1 tsp vanilla extract
1/2 cup (75g) plain all purpose flour
2/3 cup (60g) dutch process cocoa powder or unsweetened natural cocoa powder
Pinch of salt
1 Tbsp milk
1/2 cup (100g) dark chocolate chips
1/4 cup (40g) pumpkin/pepitas seeds

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Instructions

Preheat oven to 160ºC (325ºC). Line a 9” inch x 9” inch square baking pan with parchment paper, set aside.
Add melted butter to large mixing bowl. Add sugar and whisk together for 1 minute until well combined.
Add eggs and vanilla. Whisk until well combined.
Sift over flour and cocoa. Add salt and milk. Mix with a spatula or wooden spoon until just incorporated.
Fold in chocolate chips until just combined, ensuring not to over-mix batter. The mixture will be quite thick.
Transfer batter into lined square pan. Smooth out the top.
Sprinkle over pumpkin seeds.
Bake for 25-30 minutes until top is just set and a toothpick inserted into the middle comes out with a few crumbs on it. Ensure not to over-bake. If it looks underdone, that’s ok, this will achieve a soft middle and it will continue to cook in the pan whilst it’s cooling.
Remove from oven and allow to cool in pan for 15 minutes.
Lift out of pan and transfer to a wire rack to cool completely.
Slice into squares and enjoy!
Store in an airtight container, in a dark dry pantry, for 4-5 days. Transfer them to the fridge after a few days if needed to keep them fresh.

Prep Time: 20min
Cook Time: 30min