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Pumpkin Seed Chocolate Chip Brownies


  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Cook Time: 30min
  • 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 
  • 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 

Instructions

  1. Preheat oven to 160ºC (325ºC). Line a 9” inch x 9” inch square baking pan with parchment paper, set aside. 
  2. Add melted butter to large mixing bowl. Add sugar and whisk together for 1 minute until well combined.
  3. Add eggs and vanilla. Whisk until well combined. 
  4. Sift over flour and cocoa. Add salt and milk. Mix with a spatula or wooden spoon until just incorporated. 
  5. Fold in chocolate chips until just combined, ensuring not to over-mix batter. The mixture will be quite thick. 
  6. Transfer batter into lined square pan. Smooth out the top. 
  7. Sprinkle over pumpkin seeds.
  8. 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. 
  9. Remove from oven and allow to cool in pan for 15 minutes.
  10. Lift out of pan and transfer to a wire rack to cool completely. 
  11. Slice into squares and enjoy! 
  12. 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.