Pomegranate Brownies

Oh technology. I was saving this post for later in the week but then my finger slipped and I pressed “publish” instead of “save draft”. But hey, what the heck? I think we can all go for some pomegranate brownies now, right?
Pomegranate has officially replaced pumpkin as my favourite ingredient right now so I decided to add them to the batter. I would like to take credit for the idea, but truthfully I saw pomegranate brownies over at Twigg Studios. The sourness of the pomegranate seeds actually does wonders to cut the richness of these brownies. And believe me, they are rich. For the most part I am totally down for making healthy desserts. But when it comes to brownies, you need two critical ingredients, butter and chocolate. I don’t care what people say about adding beans and avocados and applesauce (I have done all of these things myself and yes, they produce a yummy product but it’s not the same). If you want a rich, fudgy, decadent and totally over the top brownie, it’s not going to be good for you. Period.
People just need to wrap their heads around the fact that every once in awhile, that’s not going to kill you.
Just look at these. For me at least, it would be much worse to go without.
Pomegranate Brownies
Pomegranate Brownies
Pomegranate Brownies
Pomegranate Brownies

Pomegranate Brownies
Makes 9


170g dark chocolate, 70%
1/2 cup butter
3 eggs
1 cup white sugar
1 tsp. vanilla
1/2 tsp. salt
1/2 cup all purpose flour
1 pomegranate, seeded


1. Heat your oven to 350F. Prepare an 8″ or 9″ square pan by lining it with parchment paper.
2. Melt together the butter and chocolate, either over a double boiler or just in the microwave. Stir to incorporate and set it aside to cool slightly.
3. In a separate bowl, whisk together the eggs, sugar, vanilla and salt.
4. Add the cooled melted chocolate/butter to the egg mixture, whisking to combine.
5. Stir in the flour, mixing until it is just combined. Then stir in most of the pomegranate seeds, reserving about 1/3 cup.
6. Pour the brownie batter into the prepared pan. Sprinkle the remaining 1/3 cup of pomegranate seeds over the top. Using your hand, press them lightly into the batter but not so much that they no longer show on the surface.
7. Bake at 350F for about 30-40 minutes. The outer edges should be matte and set while the middle remains slightly glossy.
8. Cool to room temperature, refrigerate and slice. And then eat of course!

Pomegranate Brownies
Pomegranate Brownies

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