Chocolate Pomegranate Brownies

Chocolate Pomegranate Brownies
Staff Writer
Dede Wilson

This brownie features 70% cacao chocolate and is a great basic brownie for your own additions like nuts and chocolate chips.

25
Servings
146
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 Ounces 70% cacao bittersweet chocolate, such as Lindt, finely chopped
  • 3/4 Cups unsalted butter, room temperature, cubbed
  • 3/4 Cups granulated sugar
  • 3/4 Cups firmly packed light brown sugar
  • 1 1/2 Teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 Cup all-purpose flour
  • 1/4 Teaspoon salt
  • 1/4 Cup pomegranate seeds
  • 2 Tablespoons cacao nibs

Directions

Position rack in middle of oven. Preheat oven to 325 degrees F. Coat a 9-inch square pan with nonstick spray.

Melt the chocolate and butter together in the microwave or in top of double boiler; whisk until smooth and cool slightly.

Whisk in sugar and brown sugar until combined. Whisk in vanilla then eggs, one at a time, allowing each one to be absorbed before adding the next.

Switch to a large rubber spatula and fold in flour, salt pomegranate seeds and cacao nibs just until mixture is combined. Scrape into prepared pan.

Bake for about 30 to 35 minutes or until slightly puffed and the edges have just begun to come away from the sides of the pan. A toothpick inserted in the center will come out with a few moist crumbs clinging. Do not over-bake. Cool completely in the pan set on a rack. Cut into 25 (5x5) bars. Store at room temperature for up to 2 days in an airtight container in single layers separated by parchment paper.

Nutritional Facts

Total Fat
4g
6%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
25g
19%
Protein
3g
7%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
80mg
8%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
51µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
51mg
7%
Selenium, Se
3µg
5%
Sodium, Na
120mg
8%
Water
3g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.