LAYERED PUMPKIN SEED-CHOCOLATE BROWNIES

Layered Pumpkin Seed-Chocolate Brownies image

Make tasty pumpkin seed-chocolate brownies with our Layered Pumpkin Seed-Chocolate Brownies recipe! Toast pumpkin seeds for these pumpkin-chocolate brownies.

Provided by My Food and Family

Categories Dairy

Time 1h15m

Yield 36 servings

Number Of Ingredients 10

Previous Next

Ingredients

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into small pieces
1-1/4 cups butter, softened, divided
3 cups sugar, divided
6 eggs, 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. baking powder
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

Steps:

Heat oven to 350ºF.
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 center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove dessert from pan before cutting to serve.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g