Spiced Pumpkin Seed Brownies · GF (12 slices)
It’s funny. People consider chocolate torte an elegant dessert and brownies an after school snack. But the biggest difference comes down to how you slice it. Literally. You serve a wedge of chocolate torte on a plate, but eat a square-cut brownie with your bare hands. They’re not really that different, we just perceive them that way.
So slip brownies into a round pan, bling ‘em out with emerald green pepitas and slice them into wedges and you have a dessert every bit as classy and fork-worthy as a torte. I like baking them in cast iron; it has a look that feels rustic and unpretentious, yet inexplicably classy.
As written, these brownies have a gentle hint of spice, but give the batter a taste before pouring into the pan. You can punch it up by tweaking the nutmeg, ginger and cloves a 1/4 teaspoon at a time; be a little braver when it comes to cinnamon and adjust it by the teaspoon.
Spiced Pumpkin Seed Brownies, 12 slices
4 1/2 ounces all purpose flour, or hazelnut flour for gluten free
3 ounces cocoa, preferably Dutch process
8 ounces unsalted butter
6 ounces dark chocolate, chopped
3 large eggs
10 ounces sugar
1/2 teaspoon kosher salt
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 ounces raw pumpkin seeds or your favorite nut
Preheat the oven to 300° and lightly grease a 10” cast iron skillet with pan spray or a touch of butter. A quiche pan, tart pan, or 10” round cake pan will all work too. With a cake pan, you might consider using a parchment round on the bottom to make the brownie easier to remove.
Sift together the flour and cocoa, then set aside.
Melt the butter in a small saucepan until hot and bubbly, then remove from heat and whisk in chocolate until smooth.
Whip together the eggs, sugar, salt, vanilla and spices on medium speed with a hand mixer, or in a stand mixer fitted with a paddle attachment; about 5 minutes.
Shut off the mixer and pour in the butter/chocolate mixture all at once. Mix on low speed to combine, then dump in the dry ingredients and mix until the flour and cocoa disappear.
Give the batter a good stir with a rubber spatula, then pour into the prepared pan, using the back of a spoon to smooth it down.
Sprinkle with pumpkin seeds and bake for 25-30 minutes. The brownie is very dense and will retain its heat and keep cooking for quite some time (especially if using a cast iron skillet), so pull them earlier than you might otherwise. Cool completely before slicing.
If you’d like to play up the pumpkin seed theme, stir 4 ounces of pumpkin puree into the chocolate/butter mixture. These brownies will have a more matte crust and a slightly cakier texture, but not by much.
Nov 19, 2012 · 9:30 PM
These look great, the little pumpkin seeds against the deep chocolate look wonderful, I’d make them with the hazelnut flour even though I’m not gluten intolerant.
· Sue@theviewfromgreatisland · theviewfromthegreatisland
Nov 20, 2012 · 6:34 AM
These look fabulous Stella and I love the easy substitution of hazelnut flour for regular to make a GF treat. So pretty too!
· Mardi (eat. live. travel. write) · www.eatlivetravelwrite.com
Nov 20, 2012 · 8:42 AM
Absolutely gorgeous! I’m loving the addition of pepitas and pie spices. I’m having a love affair with pepitas lately, and this looks like the perfect addition to my already out-of-control obsession with those green beauties! I really, really love chocolate and cinnamon together as well. Congrats on your Fox & Friends appearance too!
· Sara at The Cozy Herbivore · thecozyherbivore.blogspot.com
Nov 20, 2012 · 9:17 AM
@Sue, yeah, it’s a terrific variation, even for gluten-lovers.
@Mardi, thank you! I’m a little obsessed with hazelnut flour right now…
@Sara, if you’ve got a pumpkin pie spice (or custom blend) you like, you can use a Tablespoon of that instead of the spice blend listed.
@Char, never!!! I would never have even landed a book deal if not for my loyal friends online. I owe my readers everything. <3
Nov 20, 2012 · 10:13 AM
What a spectacular looking combination. Yep, I’m trying this.
Stella, have you tried brownies with chili powder in them? The taste is to die for!
· Radhika · sinsationscakes.wordpress.com
Nov 20, 2012 · 10:21 AM
@Dinaz, I haven’t tried it with almond flour, but I feel good about the substitution working out nicely. Let me know how you like it!
@Iwan, I’d definitely cut back the bake time and keep a close eye on ‘em. If you want, multiply all of the ingredients by 1.5 so you can make a batch that’s a little bigger so your brownies don’t turn out too thin.
@Radhika, indeed! I love me some hot n’ spicy chocolate!
Nov 20, 2012 · 11:12 AM
Congratulations—you’re the best thing I’ve ever seen on Fox News! That faint praise aside, the brownies, the cake and you all looked grand.
· Michelle · www.gourmandistan.com
Nov 20, 2012 · 11:24 AM
I used almond flour and 1/4 tsp more salt. I also added 1/4 tsp espresso powder. I tasted the batter. Absolutely wicked!!! I didnt add any nuts or pumpkin seeds though I did add pumpkin. Its in the oven right now. It is coming with me for coffee this morning when I visit my cake buddies. Coffee, warm pumpkin brownies and good friends. Can it get any better?
Nov 20, 2012 · 11:44 AM
I’m a total fan of the brownie in wedge slice form. And emerald green crunchy embellishments…yes! You speak dessert (my native language) so beautifully. Happy Thanksgiving and congratulations!
· fatpiginthemarket · www.fatpiginthemarket.com
Nov 20, 2012 · 5:49 PM
@Michelle, haha, I’ll take whatever praise I can get.
@Dinaz, omg, made and reviewed before noon! That’s the coolest ever. Good call on the espresso, too. Hope your cake buddies approved!
@fatpiginthemarket, happy Thanksgiving to you too!!
Nov 21, 2012 · 2:42 PM
These look right on— and I was just mocking my (non American) boyfriend for suggesting we make brownies for Thanksgiving (I know, not nice).
Is there a particular reason you use a mix of bar chocolate and cocoa powder in your brownies? This year I switched to all-cocoa powder brownies (via Alice Medrich) and I haven’t looked back, but I’m sure you have a reason for using both, no?
· Eva · cocala.blogspot.com
Nov 21, 2012 · 5:47 PM
Brownies in a cast iron pan are so good! I love the look of the pumpkin seeds.
· Dana · thefunkykitchen.com
Nov 22, 2012 · 12:53 PM
Hi Eva. Absolutely! There’s always a method to my madness. Chocolate and cocoa are, while made from the same plant, two fundamentally different ingredients, each delivering a different sort of chocolate flavor. Using all of one or the other can make a darned tasty brownie (or cake or whatever) but using both adds a greater complexity to the flavor. Bar chocolates also contribute texturally, as they contain more fat, so they help create that fudgey quality most of us love so much.
Thanks, Dana! Happy Thanksgiving.
Nov 24, 2012 · 10:07 AM
I adore the addition of the pumpkin seeds, Thanksgiving never has enough chocolate, this would be an excellent addition to the table!
· Tracy · paleyellow.net
Nov 24, 2012 · 12:54 PM
Hi Tracy! Seriously, Thanksgiving needs more chocolate. It’s our patriotic duty.
Nov 26, 2012 · 7:37 AM
These are seriously fudgy and amazing. I took them to a very early Christmas party. Used Valrhona cocoa and Manjari chocolate and skipped the pumpkin. Also, since I did not have enough hazelnut flour on hand, I did a half and half. These will be this year’s Christmas gift.
Nov 26, 2012 · 8:42 AM
Hi calli! Omg, any kitchen where Valhrona cocoa and Manjari are just hangin’ aro und is a kitchen destined for success. Sounds awesome! I’m so happy they were a hit for you.
Nov 29, 2012 · 9:09 AM
@Debs, thanks for reporting back on your modifications and success, that’s great!
Dec 03, 2012 · 10:27 PM
Brilliant! Will have to try these using Xylitol since I am sugar-free! Thanks!
· CookinguptheCure · cookingupthecure.com
Dec 04, 2012 · 1:50 PM
All brownies are good but this one looks really special!!!
· lapiubelladitutte · lapiubelladitutte.com
Dec 05, 2012 · 9:46 AM
Hi Cynthia, yay! I’m so happy to hear it! You can double the recipe to fit it in a traditional rectangular brownie pan, too.
Hi CookinguptheCure! You’ll have to let me know how they turn out, I haven’t experimented with sugar substitutes very much, I’d love to know how it goes for you.
Hi lapiubelladitutte. Haha, I agree. There are no bad brownies!
Nov 28, 2013 · 10:46 AM
Stella, you were gorgeous on the Fox spot! I cringed when i watched the guy using a metal knife to cut the brownie! Hopefully no damage to the pan. I am excited to try the recipe and the frosting trick. Though I am sure you made it look easier than it is!! Hopefully this is the beginning on many demo clips.
Dec 02, 2013 · 1:04 PM
Hi Jacque-lynne! Were you wanting to decrease the chocolate to make room for the molasses, or to mellow out the chocolate flavor? If you don’t particularly want to decrease the chocolate you could try decreasing the sugar by a few ounces and making up the difference with an equal portion of molasses. You can also taste the batter and adjust the spice content before baking to get a more gingerbread-like flavor. If you give it a shot, lemme know how they turn out!
Dec 05, 2013 · 9:39 AM
Please do, I’ll be curious as to whether or not the gingerbread vibe shines thought!