Search
  • Jocette Lee

Pomegranate Brownies with Cacao Nibs + Sea Salt



These brownies come together lickety-split, and they are chewy, dense, and a bit more interesting than your average brownie. The cocoa nibs add a bit of crunchy and the tartness of the pomegranate seeds offer a bright tang to the fudgy brownie.


Pomegranate Brownies with Cacao Nibs + Sea Salt

Modified recipe from With Food + Love


Ingredients:

  • 1/2 cup coconut oil

  • 1 cup sugar

  • 3/4 cup cacao powder

  • 1/2 teaspoon sea salt

  • 1 teaspoon vanilla

  • 2 large eggs

  • 1/3 cup flour or almond flour

  • 1/2 cup pomegranate seeds

  • 2 tablespoons cacao nibs

  • Pinch of flakey salt (like Maldon sea salt)


Assembly:

  1. Preheat the oven to 350 degrees and coat a round glass baking dish with a light layer of coconut oil.

  2. In a large mixing bowl, whisk together the oil, sugar, cacao powder, salt, vanilla, and eggs. Add in the flour until fully incorporated. The batter will be quite thick and fudgy.

  3. Transfer batter into the baking dish, spread evenly, and sprinkle the top with pomegranate seeds and cacao nibs.

  4. Bake for 40 minutes. To test for doneness, the edges should be set, and the center should be softer and slightly wet. This is how we achieve a chewy yet crunchy brownie.

  5. Remove the brownies from the oven and immediately sprinkle brownies with flakey salt. Allow the brownies to cool in the pan before cutting. The brownies will be able to keep for one to two weeks in the refrigerator - if they make it that long.