
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?
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.
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.
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.
That’s it! Hope you enjoy this delicious and simple brownie recipe with pumpkin seeds! Sam x
Pumpkin Seed Chocolate Chip Brownies
- Total Time: 50 minutes
- Yield: 16 square brownies 1x
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
- ¾ cup (150g) raw or white granulated sugar
- 2 large eggs, at room temperature (each weighing approx. 55g in shell)
- 1 tsp vanilla extract
- ½ cup (75g) plain all purpose flour
- ⅔ cup (60g) dutch process cocoa powder or unsweetened natural cocoa powder
- Pinch of salt
- 1 Tbsp milk
- ½ cup (100g) dark chocolate chips
- ¼ cup (40g) pumpkin/pepitas seeds
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
Did you make this recipe? Let me know!