Pumpkin Seed Chocolate Brownies

Enjoy fudgy Pumpkin Seed Chocolate Brownies, easily made in one bowl and topped with crunchy pumpkin seeds for a delicious crunch!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings squares

Calories 187kcal

Author Samantha Pickthall

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

US Customary - Metric

Instructions

Preheat Oven & Prep Pan: Preheat your oven to 356ºF (180ºC). Line a 8x8 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

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.

Nutrition