Ingredients
Scale
- 3/4 cup maple syrup
- 3/4 cup cacao powder (or regular cocoa powder if you prefer)
- 1/4 teaspoon sea salt
- 1/2 cup olive oil
- splash of almond extract
- 2 large eggs
- 1/2 cup spelt flour or all-purpose flour
- 1/3 cup pumpkin seeds
- 1 tablespoon olive oil
- 1/4 teaspoon smoky paprika
- flaky sea salt
Instructions
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Spread pumpkin seeds across a rimmed half-sheet baking pan. Drizzle with 1 tablespoon olive oil. Sprinkle with smoky paprika and flaky sea salt and roast for 7 to 10 minutes, until lightly browned and fragrant. Remove from the oven and spoon the seeds into a small bowl.
- Allow the pan to cool before greasing and lightly flouring the pan in preparation for the brownies. (Maggie suggests greasing the pan over using parchment paper. I followed her suggestion with success!)
- In a medium bowl whisk together maple syrup, cacao powder, and salt. Whisk until smooth. Add the oil and almond extract and whisk until emulsified and glossy. Add the eggs, one at a time whisking well after each addition until the batter is thick and shiny. Stir in the flour until no streaks remain.
- Using a rubber or offset spatula, spread the batter into a thin even layer almost to the edges of the pan. The priority is creating an even layer more than the batter reaching the edges of the pan.
- Sprinkle the batter with toasted pumpkin seeds and another good sprinkle of flaky sea salt.
- Bake for 10-12 minutes until just firm to the tough. Allow to cool on the pan for 10 minutes.
- Cut the brownies in 3-inch squares. Remove from the pan and allow to cool completely on a wire rack. Store the brownies in an airtight container for up to 5 days.