Pomegranate Brownies

Side view of a pomegranate brownie being lifted off the parchment paper.

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!

Prep Time20

Cook Time40

Total Time1

Course: Afternoon Kaffee, Dessert

Cuisine: American

Keyword: arils, brownies, pom, pomegranate

Servings:

Calories: 317kcal

Equipment

9" x 9" metal pan

Ingredients

Brownie Batter

140 grams dark chocolate chopped
227 grams pomegranate arils
200 grams salted butter
325 grams light brown sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
1 tablespoon espresso powder
75 grams cocoa powder dutch processed
3 eggs large
90 grams all purpose flour
1/2 teaspoon baking powder

Topping

120 grams powdered sugar
20 grams pomegranate juice
227 grams pomegranate arils

Instructions

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.

Notes

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.

Nutrition