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Pumpkin seed brownie

Pumpkin seed brownie

What yummier way to use up the seeds from your Halloween pumpkin? This recipe by John Quigley of Red Onion in Glasgow shows you how.
By John Quigley
Serves 16
Prep/Cook time: 30 - 45 minutes
pumpkin seed brownie

Ingredients

140g dark chocolate, minimum 55% cocoa, chopped into small pieces
120g unsalted butter
100g plain flour
5 eggs
½ vanilla pod, seeds only
255g soft brown sugar
15g pumpkin seeds, rinsed and left to dry

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. Toast the pumpkin seeds on a baking tray for 3-4 minutes at 200˚C/gas mark 6, set aside to cool.

  2. Place the butter and half of the dark chocolate in a bowl and melt together using a bain-marie or microwave.

  3. Mix the egg and vanilla together, then add the sugar. Add to the melted butter and chocolate.

  4. Sift in the flour and fold through gently until just combined.

  5. Add the remaining chocolate pieces and mix well. 

  6. Pour into a lined, 20cm square baking tray and top with the toasted pumpkin seeds.

  7. Reduce the oven down to 175˚C/gas mark 3 and bake the brownies for 25 minutes. If the middle is still wobbly, place back in the oven until just set.

  8. Remove from the oven and allow to cool completely before turning out and cutting into squares.

Make the most of your leftovers
Store in
Airtight container
Time
Cool, dry place for several days, freezer 3 months
Where to store
Cool, dry place or freezer. Slice and wrap if freezing. Defrost in fridge.
Reheat
N/a

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with someone changing the fridge temperature dial

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