Pomegranate Brownies

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10 Reasons to Make these Brownies Now

1. Pomegranates won’t be around forever. Soon it’ll be 10 months until their next appearance.

2. Chocolate + Pomegranate sounds a little weird, but is totally awesome.

3. They’re easy, but look and taste impressive enough to share.

4. With pomegranates in them, they’re practically a healthy serving of fruit. (Just don’t take that too literally and be like this lady.)

5. To do a practice run before you make the batch you’re going to share.

6. Probably one of the less messy ways to use a pomegranate.

7. You need to use the last of your past-their-prime eggs that might be a little questionable on their own.

8. Chocolate.

9. Pomegranates are a great way to fancify just about anything. It’s bedazzling…for brownies!

10. They’re a great dinner. Or breakfast.

Like a lot of good things, these brownies start with chocolate and butter.

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Which gets poured into the eggs and sugar, vanilla, and salt.

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Then we mix in the flour.

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Pour in the pan, sprinkle the pomegranate seeds on top. I didn’t do a great job of distributing mine evenly.

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And now you’ve got fancy brownies.

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These brownies are decadent, fudgy, and a really delicious twist on a classic.

Pomegranate Brownies

From Because I Like Chocolate

Makes 9

6 oz dark chocolate (mine was 60%, the only option at the store, but I think 70 or 75% would be great too)

1 stick (1/2 cup) butter, cubed

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup all-purpose flour

1 pomegranate, seeded (Here’s a good video tutorial.)

Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper.

Melt the butter and chocolate together in a double boiler, a heat-proof bowl resting on a pot of boiling water, or in the microwave. Set aside to cool slightly.

In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt.

Add the cooled chocolate mixture to the egg mixture, whisking to combine.

Stir in the flour with a spatula, mixing until just combined and scraping down the bowl as needed. Mix in the pomegranate seeds, reserving 1/3 cup for the top.

Pour the batter into the prepared pan. Sprinkle the remaining 1/3 cup pomegranate seeds on top. Press them lightly into the batter, but make sure you can still see them.

Bake for 30 minutes, until outer edges are dry and the center is still glossy.

Cool for 15 minutes, then refrigerate before serving.

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