Really Decadent, Non-Healthy, Super Tasty Pumpkin Seed Brownies

Well, you might as well do it right, if it's gonna be brownies! This recipe adapted from “The Family Baker,” by Susan G. Purdy.

6 tbsp. (¾ stick) unsalted butter, plus extra for the pan
½ cup unsifted unsweetened Dutch-processed cocoa
1 cup granulated sugar
2 large eggs, at room temperatures
1 tsp. vanilla extract
½ cup unsifted unbleached all-purpose white flour
1/8 tsp. salt
1 cup (6 oz.) dark chocolate chips or solid chocolate, coarsely chopped
½ cup (2 ounces) toasted pumpkin seeds or walnuts, optional

Position a rack in the center of the oven and preheat it to 325f. Lightly grease an 8x8 pan with butter.

Melt the butter in as mall pan over low heat or in the microwave.

In a large mixing bowl using a sturdy spoon, combine all the ingredients an beat until well blended. The batter will be very thick.

Spread batter into the pan and bake 25-30 minutes, or JUST until the brownies look dry on top and begin to pull away from the pan sides. When you stick a toothpick in the middle, there will be just a few moist crumbs, and lots of melted chocolate from the chips/chunks. Don't over bake—better to take them out too soon, because when they're perfect, the brownies will look underdone when they're just right out of the oven.

Cool the brownies in the pan on a wire rack before cutting into squares.