Pumpkin Seed Chocolate Brownie

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.