About the Recipe
After a few iterations in the food lab, this brownie recipe was born. It has been a hit every time I have made it. Even without icing, the brownies disappear quickly and only crumbs are left behind.
Ingredients
1 ¾ cups of white sugar
1 ½ cups of all-purpose flour
1 cup of butter, melted Â
½ cup of cocoa powder Â
1 tablespoon of vanilla extract Â
4 eggs Â
½ teaspoon of baking powder Â
½ teaspoon of saltÂ
½ cup of chopped pumpkin seeds
½ cup of chopped walnuts
Preparation
Preheat the oven to 350˚ F (175˚ C).
This recipe can be done by hand but the dough is very firm and a chore to mix. It is best to use a standup mixer, if you have one.
In a standup mixer bowl, or other, combine:
1 ¾ cups of granulated white sugar
4 eggs
1 tablespoon of vanilla extract
½ teaspoon of salt
½ teaspoon of baking powder
½ cup of cocoa powder
Mix on medium speed until smooth.
Add â…“ of the flour at a time and mix.
Repeat until you have incorporated all the flour.
Gradually add butter while continuing to mix (mixture will become thick and difficult to stir, if you are doing it manually).
Lightly chop the pumpkin seeds and walnuts then add them to the mix. You can do this manually or using a food processor.
Note:Â You can substitute the nuts with any other nuts.
Mix the nuts into the batter using a wooden spoon or spatula.
Thoroughly butter a 9" x 13" baking pan.
Scoop dollops of batter into the pan.
The batter is too thick to just pour it into the baking pan and expect it to spread out. Scoop dollops all over the bottom of the pan then use a spatula to spread it evenly.
Wipe smeared batter from the inner edges of the pan.
Bake at 350Ëš F (175Ëš C) for 25 to 35 minutes, or until a toothpick inserted in the center comes out relatively clean.
Let the brownies cool to room temperature before icing.
Suggested Toppings:Â
Cream cheese icing or Pistachio Butter
Pistachios or walnuts
Shaved chocolate.
