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.
Notes
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.