Mini Brownies Top Ice Cream

• 4 small eggs
• 150 grams flour
• 90 grams cocoa powder
• 217 grams butter
• 2 tbsp pumpkin seed
• 150 grams almonds nibs
• 1 ice cream
• 300 grams brown sugar
• 1 pinch salt
• 1/2 tsp vanilla extract

1. Melt butter over a pot of hot water (bain marie) then set aside to let it cool
2. Seive flour and cocoa powder set aside
3. Break 4 small eggs (room temperature ),mix with sugar, salt and vanila gently till blended and dont whip (whipping will result in crumbly ,less fudgy brownies)
4. Gently blend the egg mixture with the melted butter then add the seive flour and cocoa powder
5. Then gently fold in the almonds nibs and pumpkin seed
6. Spoon 2 tsp onto the mini muffin tray and bake it at 165 C for 25 minutes
7. Serve mini brownies as it is or top with ice cream
8. Another Option ,bake it in a 8x8 baking dish and slice into square

eggs, flour, cocoa powder, butter, pumpkin, almonds, cream, brown sugar, salt, vanilla

Taken from cookpad.com/us/recipes/342737-mini-brownies-top-ice-cream (may not work)