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.