Fudgy Brownies with Pumpkin Seed Swirl

dessert pumpkin seeds
Fudgy Brownies with Pumpkin Seed Swirl
YIELDS 12 Brownies
Sprouted Pumpkin Seeds


  • 10 tbsp unsalted butter
  • 1 ¼ cups sugar
  • 1 cup unsweetened cocoa powder
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 2 large eggs
  • ½ cup Go Raw Sprouted Pumpkin Seed Butter
  • 2 tbsp maple syrup


  1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line an 8”x8” pan with parchment paper.
  2. Melt the butter (you can do this in the microwave or on the stove).
  3. Combine the melted butter, sugar, cocoa, and salt in a medium bowl and stir until everything is completely incorporated
  4. Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one until the batter looks thick, shiny, and well blended. Spread evenly in the lined pan.
  5. In a small bowl, mix pumpkin seed butter with maple syrup. Dollop seed butter around the top of the brownie batter. Use a toothpick or skewer to swirl seed butter with batter.
  6. Bake until a toothpick plunged into the center emerges slightly moist with batter, about 25-30 minutes. Let it cool completely before slicing into squares.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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