Pomegranate Brownies

Classic fudgy brownies filled with pomegranate arils, topped with a pomegranate glaze and more fresh arils, these Pomegranate Brownies are perfect for Valentine’s Day!

How to make extra fudgy brownies?

The key to really fudgy brownies is only using a little bit of flour and not over baking them. While I haven’t tested making these gluten free I think they’d be a great recipe to replace the all purpose flour with gluten free 1:1 flour.

What type of cocoa powder is best for brownies?

Natural or dutch processed cocoa powder will work for brownies but I recently have switched to using natural 100% cocoa and love it!

How to get a crinkle top on your brownie?

The key to a crinkle top brownie is the method. You want to microwave the butter and sugar together until the sugar has kind of dissolved/melted into the butter. Microwave in 30 second intervals and whisk until combined in between each burst.

Can these pomegranate brownies be made in advance?

Yes, these pomegranate brownies can be made in advance but I would wait to glaze and top them with fresh arils until you plan to serve. It’s ok if you have leftovers, just be sure to store them in the fridge.

Additional Recipes to try!

• Classic Crinkle Top Brownies
• Black Forest Brownies
• Brookies

Tips for making Pomegranate Brownies

• While any chocolate will work in these brownies, I recommend using high quality dark chocolate that melts well and it will keep them from getting too sweet.
• Don’t skip making the pomegranate chocolate bark, it may seem like an extra step but it helps to lock in a lot of the moisture which would usually mess with the texture of the brownies.
• Make sure to fully whisk the sugar into the butter, at first it can seem like they won’t combine but just keep whisking.
• After adding the first egg the batter may thicken strangely but don’t stress just keep going and it’ll all be ok.
• These brownies are hard to over mix because there isn’t much flour in them, that being said it’s always best to stop whisking when no more dry flour is visible.
• Don’t be tempted to sprinkle the top of the brownies with more arils before baking, they will release too much moisture and the brownies won’t bake through.
• Bake the brownies immediately after adding the pomegranate chocolate bark to keep it from melting into the batter.
• Bake until just set, to keep these brownies fudgy you don’t want to over bake them so just go until the top is shiny and slightly cracked and the edges have set.
• These have to be completely cooled before glazing and topping with more arils – don’t rush it. You can totally make the brownies the day before and then glaze and top the next day.

Ingredients

• Chocolate: A high quality chocolate bar that is at least 60% chocolate is best for making the chocolate bark. I like to use ghirardelli or tony’s!
• Pomegranate Arils: I love using the arils from Pom Wonderful because they’ve already been removed from the pomegranate and are wonderfully fresh. That being said you can also remove them from whole pomegranates. There are arils both in the brownies and on top.
• Butter: Salted butter is the base of these brownies, no need for it to be room temperature because it will get melted down.
• Sugar: This recipe uses light brown sugar but you can also use have dark brown and half white sugar! The brown sugar just makes the brownies extra chewy.
• Vanilla Extract: Vanilla adds a little flavor and enhances the chocolate in the brownies.
• Salt: Salt balances out the sweetness and richness of the chocolate!
• Espresso Powder: Technically optional but espresso powder really enhances chocolate flavors without making the brownies taste like coffee.
• Cocoa Powder: I recommend using natural cocoa powder for these brownies but dutch processed will work too!
• Eggs: I use standard large eggs from the store. There are three whole eggs in the brownie batter.
• All Purpose Flour: Any all purpose flour should work in these brownies! I have been wanting to test these with rye flour too. If you test them I recommend starting with swapping out half of the flour with rye flour.
• Baking Powder: Baking powder gives these brownies just the right amount of lift.
• Pomegranate juice: A little pomegranate juice is used as the liquid for the pomegranate glaze.
• Powdered sugar: Powdered sugar thickens the pomegranate glaze.

How to make Pomegranate Brownies?

Pomegranate Chocolate bark

• Line a small baking sheet or tray with parchment paper.
• Pour the arils through a fine mesh sieve and allow the excess juice to drain off.
• Melt down the chocolate in a microwave safe bowl or in a double boiler on the stove.
• Pour the drained arils into the chocolate and fold to combine until all of the arils have been coated.
• Spread the chocolate coated arils into a thin layer over the parchment and then sprinkle with a bit of flaky salt.
• Place the tray in the freezer to set while making the brownie batter.

Brownie Batter

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a microwave safe bowl add in the butter and light brown sugar. Microwave in 30 second intervals four times, whisking in between each one for about 20 to 30 seconds until the sugar is fully mixed into the butter each time.
• Add in the cocoa powder, espresso powder, salt, and vanilla and whisk again.
• Then crack in all 3 eggs, one at a time whisking until mixed in between each addition.
• Pour in the flour and baking powder and whisk once more until just combined.
• Line a 9″ x 9″ square metal baking pan with baking spray that includes flour. Or butter the bottom and sides and then line with one long rectangle of parchment paper for an easy lift out.
• Remove the pomegranate chocolate bark from the freezer and give it a rough chop. Fold the bark into the brownies, don’t worry about it being completely dispersed.

Bake

• Pour the brownie batter into the prepared pan and smooth out the top if needed.
• Bake the brownies in the hot oven for 20 minutes, then rotate 180 degrees and bake for another 15 to 20 minutes until the top is shiny and slightly cracked and the edges of the brownies are set.
• Remove the pan from the oven. Leave them to cool all the way before glazing and topping.

Glaze & Top

• In a medium bowl, whisk together the powdered sugar and pomegranate juice. It should be the consistency of honey, if it’s too thick add a little more juice. If it’s too runny add a bit more powdered sugar.
• Drizzle the glaze over the brownies.
• Strain excess juice off of the arils then sprinkle them over the glazed brownies.
• Slice the set brownies with a hot knife to get clean cuts and serve immediately or store in an airtight container in the fridge.

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