Pumpkin Seed Chocolate Brownies
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These easy one bowl Pumpkin Seed Chocolate Brownies merge the rich, deep flavor of cocoa with the crunchy texture of pumpkin seeds, creating a brownie bar that’s as nutritious as it is delicious. Ideal for any gathering or a cozy night in!
Pumpkin Seed Chocolate Brownies Recipe
These moist and fudgy pumpkin seed chocolate brownies beautifully marries rich chocolate with the earthy crunch of pumpkin seeds.
The seeds not only introduce a satisfying crunch but also infuse each bite with a boost of nutrients.
Enjoy them as they are, or elevate them with a scoop of vanilla ice cream for an extra indulgent experience!
Do you rinse pumpkin seeds before baking?
No, there is no need to rinse store-bought pumpkin seed kernels before baking as they are already cleaned and processed. You can use them directly in recipes or toast them as is for a crunchy snack.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this pumpkin seed brownies!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
What makes these brownies fudgy?
The fudgy texture in brownies usually comes from the fat content, which includes the butter, oil and eggs in this recipe. Under-baking the brownies just slightly ensures they remain moist and rich in the center.
Can I use another type of nut or seed in this recipe?
Absolutely! Feel free to substitute pumpkin seeds with other nuts or seeds such as walnuts, pecans, or sunflower seeds in these brownies. Each will add a unique flavor and texture. Or try my nutty brownie recipe!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Slowly drizzle in the olive oil: To ensure that the olive oil in the batter is properly emulsified.
- Room temperature eggs: This helps all ingredients to blend seamlessly. To expedite this, immerse them in lukewarm water for 10 minutes before use.
- Don’t overmix the batter: Overmixing the brownie batter can make the brownies tough and dense. Mix until the ingredients are just combined.
- Do not overbake: To ensure a fudgy brownie, insert a toothpick into the middle and it should come out with some moist crumbs, not completely clean. Slightly under-baking will create a fudgy texture.
How to store pumpkin seed chocolate brownies
Store: Keep the brownie in an airtight container at room temperature for 5 days to 1 week.
Freezing: For longer storage, wrap individual slices in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Best chocolate brownie recipes
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Pumpkin Seed Chocolate Brownies
Ingredients
- 100 g salted butter, melted
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup extra virgin olive oil
- 1/3 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup pumpkin seeds / pepitas, the green kernels
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 356ºF (180ºC). Line a 8×8 square baking pan with parchment paper and set aside.
- Melt Butter: Melt the butter and let it cool for about 5 minutes, or until just warm.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled melted butter, eggs, sugar, and vanilla. Beat on medium speed for 2 minutes until the mixture is well combined.
- Incorporate Olive Oil: While mixing on low-medium speed, slowly drizzle in the olive oil, continuing to mix for about 1 minute to emulsify.
- Add Dry Ingredients: Sift the flour and cocoa powder directly into the bowl. Add the salt. Mix on low-medium speed just until combined. Avoid over-mixing to maintain a fudgy texture.
- Prepare the Batter: Pour the batter into the prepared baking pan, spreading out evenly.
- Add Pumpkin Seeds: Sprinkle pumpkin seeds evenly over the top of the batter.
- Bake: Place in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out with moist crumbs. This slight under-baking helps achieve a fudgy texture.
- Cool: Remove from the oven and let the brownies cool in the tin for 10 minutes. Then, using the edges of the parchment paper, lift the brownies from the tin and transfer to a wire rack to cool completely.
- Serve: Once cooled, cut into squares and serve. Enjoy!
Notes
Nutrition
