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Dark chocolate brownies with roasted pumpkin seeds by Chef Igor Cikavev

Nobody can resist a good piece of chocolate brownie, and using dark chocolate results in a particularly indulgent, rich flavour. These mouth-watering chocolate brownies are topped with roasted crunchy pumpkin seeds for an unusual twist on a classic. Serve them as a snack of dessert, the choice is yours.

5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Course Snack
Cuisine Irish
Servings 4


  • 140 g dark chocolate chips 70%
  • 115 g butter
  • 100 g flour plain
  • 4 eggs medium size
  • 0.5 tbsp vanilla essence
  • 255 g caster sugar
  • 0.5 tbsp baking powder
  • 30 g pumpkin seeds
  • 1 salt pinch


  • Toast the pumpkin seeds on a baking tray for 5 minutes at 180˚C, set aside to cool.
  • Place 70g of the dark chocolate and the butter into the bowl and melt it over a pot with boiling water.
  • Mix the egg and vanilla seeds together then add the sugar.
  • Add this mix to the melted butter and chocolate. Sift in the flour, baking powder and salt and fold through gently until just combined.
  • Add the remaining 70g of chocolate pieces and mix well.
  • Pour into a 20cm square baking tray and top with the roasted pumpkin seeds.
  • Reduce the oven down to 175˚C and bake the brownies for 20 minutes.
  • Remove from the oven and allow to cool completely before turning out and cutting into squares.


For those of you who are big believers in salty/sweet swing, add a little extra sea salt to the top. Just a light sprinkle will give them a little more interest.
Keyword Brownies, Snack, Treat
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