Gourmet recipe: Pumpkin Seed Brownie
Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, suggests making a Pumpkin Seed Brownie to share this festive season.
For 5 yo 6 browies.
PREPARATION: 20 minutes
COOKING TIME: 20 minutes
Ingredients for the Pumpkin Seed Brownie
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.
For this recipe, the Chef recommends Madagascar Tonique 64% and Noir Équilibré 66% tablets.
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