Ingredients for the brownie batter
3 large eggs
150g Brown sugar
140g butter
140g Pumpkin seeds
170g Dark chocolate (64% minimum)
45g Flour
Ingredient for the chocolate sauce
65g Dark Chocolate (64% minimum)
50g Milk
50g Cream
A pinch of vanilla powder
Preparation of the Brownie batter and Chocolate Sauce
Preheat the oven to 170°C..
On a baking tray lined with baking paper, scatter the pumpkin seeds
and roast for 10 minutes.
Mix together the eggs and brown sugar in the bowl with a mixer or by
hand.
Melt the butter and 110g of chocolate together and mix well.
Pour the eggs and brown sugar into the mixture.
Once the mixture is smooth, add the flour.
Crush the roasted pumpkin seeds and pour 100g into the brownie
batter, then pour in the 60g chocolate pieces and mix well.
Pour the batter into a well-buttered cake tin.
Add the remaining 40g of pumpkin seeds to the brownie.
Place in the oven at 170°C for 20 minutes, checking with a knife to
make sure it is cooked through.
Prepare the chocolate sauce while the brownie is baking. Bring the
milk, cream and vanilla to the boil in a saucepan.
Pour over the chocolate and mix with a whisk (or blend with an
immersion blender). Leave to thicken in the fridge.
Once the brownie has cooled, cut into wedges. Reheat the chocolate
sauce so that you can pour it over the brownie.
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