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Layered Pumpkin Seed-Chocolate Brownies Recipe
Ingredients
- 4 oz. (1/2 of 225-g pkg.) Baker's Unsweetened Chocolate , broken into small pieces
- 1-1/4 cups butter , softened, divided
- 3 cups sugar , divided
- 6 egg s, divided
- 1 tsp. vanilla
- 1-1/3 cups flour , divided
- 1/4 tsp. ground cinnamon
- 2 cups hulled pumpkin seeds , toasted, divided
- 1/4 tsp. Magic Baking Powder
- 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate , chopped
| PREP TIME 25m |
COOK TIME 50m |
TOTAL TIME 1h15m |
YIELD 36 servings, 1 brownie (49 g) each |
|---|
Instructions
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Microwave unsweetened chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted.
- Stir until chocolate is completely melted and mixture is well blended.
- Add 2 cups sugar; mix well.
- Blend in 3 eggs and vanilla.
- Add 1 cup flour and cinnamon; mix well.
- Pour into prepared pan.
- Use pulsing action to process 1-1/2 cups pumpkin seeds and remaining sugar in food processor until seeds are finely chopped.
- Add remaining butter and eggs; pulse just until blended.
- Spoon into medium bowl.
- Add baking powder and remaining flour; mix well. Stir in semi-sweet chocolate.
- Spoon semi-sweet chocolate mixture over batter in prepared pan; sprinkle with remaining pumpkin seeds.
- Bake 40 to 50 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.)
- Cool completely.
- Use foil handles to remove dessert from pan before cutting into 36 brownies to serve.
A recipe from Kraft Canada
2020-02-17
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