Traditional recipes

Chocolate Pomegranate Brownies

Chocolate Pomegranate Brownies

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

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

Servings25

Calories Per Serving160

Folate equivalent (total)19µg5%


Brownies

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Classic Brownies that are rich and chewy with a crackly crust are an easy pantry recipe (no chocolate chips even needed!) made from melted butter and cocoa powder in just 30 minutes!

If you’ve tried my recipes for Peanut Butter Brownies, S’Mores Brownies, and Cookie Dough Brownies and loved them, but want something a little more classic to serve at your next get together, try this classic, delicious Brownie recipe.

They’re fudgy, chewy, gooey, chocolatey, cakey, moist, and pretty much any other word you can think of to describe the best Brownie ever.

The next time you have a craving for rich, delicious Brownies with a crackly top and gooey center, you should definitely try this recipe. The great thing about homemade Brownies versus the kind you pick up from the grocery store is that you can control exactly what goes in them and can customize them to fit the occasion. They also have a conveniently short cook time, which makes them easy to bake on a busy night.

Once you’ve mixed together everything for your batch of Brownies and they’ve developed that perfect crackly top, you should still test the middle to make sure that they’re cooked through. All you need to do this is an ordinary toothpick. Insert the toothpick into the center of the pan of Brownies and pull it back out again. If the toothpick is clean, then the inside of the Brownies is solid, and if the toothpick has batter stuck to it then you need to put it back into the oven for a few more minutes. Another handy trick to make your Brownies have a smooth top is to pour the batter into the pan and smooth the top with a rubber spatula.


  1. Get prepared
    1. Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
    2. Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
    1. Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
    2. Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn’t burn.
    3. Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
    1. Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
    2. Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
    3. Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

    Excerpted from A GOOD BAKE: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home by Melissa Weller with Carolynn Carreño. Copyright © 2020 by Melissa Weller. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC.


    1. Preheat the oven at 350°F (180°C) to keep it ready.

    2. Line the square baking dish with parchment paper that is available in the market.

    3. Chop the chocolate finely into very little pieces. Melt half of it in the microwave. Save the rest of the chocolate for later use.

    4. Take a large bowl to mix the butter and sugar and beat eggs and the vanilla extract together for 1-2 minutes.

    5. The colour of the mixture will become fluffy and light.

    6. Now whisk the melted chocolate with the flour, cocoa powder, and salt.

    7. Mix the chocolate chunks, then transfer the batter to the prepared baking dish.

    Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.


    Recipe Summary

    • 1 (18.25 ounce) package devil's food cake mix
    • 1 (3.9 ounce) package instant chocolate pudding mix
    • 4 eggs
    • 1 cup sour cream
    • ½ cup vegetable oil
    • ½ cup water
    • 2 cups semisweet chocolate chips

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.

    In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

    Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


    6 Dessert Recipes That Start With a Box of Brownie Mix

    Even though we love baking from scratch, we&rsquore in full support of a shortcut in the kitchen every now and then. One of the most delicious store-bought secrets? Using boxed brownie mix in your desserts. With these brownie mix recipes, you can serve a gorgeous dessert that no family member will realize started with a box from the store. Boxed brownie mix is great on its own, but these brownie mix recipes prove that when it&rsquos dressed up a bit, it can be showstopping. Make adorable single-serve Banana Brownie Sticky Toffee Puddings or a gorgeous layered Chocolate Trifle. Want to know the secret to the fudgiest cookies you&rsquove ever had? That&rsquos right: brownie mix. Whether you&rsquore looking for an easy Bundt cake to give a neighbor or chocolate-peanut butter bars for the kids, these recipes make the most of packaged brownie mix. The next time you&rsquore short on time or patience, grab a box of brownie mix at the store and let these desserts amaze you.


    These Chocolate Mousse Brownies are one of the BEST brownies I have ever made. The brownie layer is amazing, it is soft, it is chocolaty, perfectly baked, with the right level of chewiness.

    The brownies are topped with a light, airy and creamy milk chocolate mousse, that balances the chocolaty brownies, that melt in your mouth!

    The chocolate flavor is very subtle, almost like an introduction, so you are ready for the chocolate overload that will happen with your next bite. This is such an elegant dessert, it takes regular brownies to a whole new level.

    Why You&rsquoll Love This Recipe:

    • It is rich and chocolaty and is a show stopper dessert.
    • Easy to find ingredients and minimum prep work and dishes to clean.
    • Perfect for brunch parties and for bigger crowds.
    • Easy to transport if you have to take them to a brunch party.
    • It can be made 1 or 2 days in advance so you don&rsquot have to worry about the last-minute dessert.

    What is a brownie?

    A chocolate dessert that is usually square, but can come in a variety of forms. The texture is either fudgy or cakey and it may include nuts, sprinkles, or chocolate chips.

    Why are my brownies NOT Fudgy?

    To make the most amazing, melt in your mouth fudgy brownies you have to make sure that the fat-to-flour ratio is higher. If you use more flour, the end result will be more cake-like in texture.

    In that case, to obtain a fudgier texture, use more butter, oil, or chocolate. The amount of sugar and eggs does not change whether you&rsquore going fudgy or cakey.

    How do you know when fudgy brownies are done?

    Use a toothpick or skewer to test for doneness. For fudgier brownies, look for some crumbs stuck to the toothpick. For a cakey texture, the toothpick should come out clean.

    How Long Will Chocolate Mousse Brownies Stay Fresh?

    They can be stored wrapped in plastic wrap at room temperature for about 4-5 days.

    This recipe also freezes well, except for the mousse layer. You can prepare the bottom layer, freeze and thaw when ready to use.

    To freeze, cool the brownies completely and fully wrap them in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.

    More Brownie Recipes:

    Tools/Ingredients used to make Chocolate Mousse Brownies:


    Preparation

    Step 1

    Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray set baking dish aside.

    Step 2

    Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan smooth top.

    Step 3

    Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

    Step 4

    Transfer pan to a wire rack let cool completely in pan. Using foil overhang, lift brownie out of pan transfer to a cutting board. Cut into 16 squares.

    How would you rate Cocoa Brownies?

    If you want quick fudgy brownies with a crackly top and chewy crispy edges, you will like these brownies. Instead of lining with foil, I used an 8x8 metal pan, buttered and dusted with cocoa powder, and they released just fine. I added chopped pecans, a lot of them, and I always add a little cinnamon to brownies, too, for depth. I used half white sugar and half brown. When I make these again, I'll decrease the sugar by a 1/4 cup and see how they go.

    Will they turn out well if I only have a metal pan and not glass?

    The easiest and one of the tastiest brownie recipes ever! I was slightly skeptical reading the reviews. but the recipe won me over! I was a bit hesitant about using glass pan lined with foil but I stuck with it and it turned out great. Yes the brownie turned out a bit flat BUT the fudgy-ness makes up for it! The top was crispy and crackly like any good brownies. A tad bit too sweet so might use only 1 cup of sugar next time. Might add some nuts next time. Also yes, the serving size pretty small (due to its flatness) but it's perfect for lone baker like me. This will probably my new go-to brownie recipe now - so simple and delicious!

    From Thailand, Living in VA

    Just blown away by how misguided some of these reviews are. There's no leavening, these are fudgy brownies, and the picture correctly shows them to be pretty flat. They are truly amazing, and taste like more complicated recipes I've made that require melting chocolate. Just use high quality butter, eggs, and cocoa and follow the recipe. (I did find that mine took a little bit longer, but I think it's because I just kept checking them!)

    I had been looking for a go to brownie recipe and i honestly don't know what it is about this one its just perfect! trust me you have to make this- (i never leave reviews) but the next time i remake this recipe i'll be sure to insert pictures. Happy baking :)

    I'm making these now but I wanted to address the flatness of the brownies in other posts. there is nothing in this recipe to make them rise. They are just a basic fudge brownie. If you want them to rise, you need some baking powder or use a self rising flour. but thats a cake..

    This easy recipe is my go to for brownies. We prefer fudge brownies so this is great for us but if you want cake like ones, I suggest you not use this. We also love to add in white or milk chocolate chips at times. Yes—-we love chocolate.

    These brownies turn out nothing like the photo/description - and trust me I know how to bake something basic like brownies. The overall flavor is okay, mine (like many others) did not rise at all, like at all. I feel like they missed something in the recipe. :(

    These were super yummy. Love that it was a brownie recipe that had ingredients from the pantry. The top cracked and they were a bit flat, but I used a slightly bigger dish than what was asked for (guessing that's why a lot of people's are flat). Also cut some of the salt in the batter and instead sprinkled a bit on top before putting it in the oven. Definitely will make again!

    These taste great, but are definitely not for someone with a big appetite aka me - the serving size is TINY. Basically had to eat about 4-5 servings to feel even remotely satisfied. I brought the sugar down to 1 cup, but these were still quite sweet. Maybe because I used light brown sugar?? Hold off on half the salt in the recipe and instead add some on top right before putting it into the oven - so, so good. taste: 4.5/5, fullness/satisfaction: 2.5/5

    My entire family and I love this recipe and we've made them on multiple occasions. The edge peices are my personal favorite with their crunchy exterior and fudgy interior. They did come out a little flat but I didn't think it was at all a problem. If you want a thicker brownie I reccomend using a smaller tin and leaving them in the oven for another 10-15 minutes! I also found that swaping out the 1/2 cup of melted butter with a 1/2 cup of melted virgin coconut oil made it all the more decadent. All in all, this is a fabulous recipe!

    They turned out super flat here too, but they were very good anyways. I like brownies on the chewier side so I was quite satisfied! Use good cocoa.

    I have had a longstanding opinion that boxed brownies are totally unnecessary as it's not tough to make brownies from scratch. This recipe makes my point for me! I needed 35 min to get the top to crack, but mine look pretty much like the photo. They're flat and fudgy with a crackly top. One thing that I think might help people: when it says whisk vigorously after each egg, really whisk it! I beat until they were visibly lighter in color and mine turned out perfectly. Next time I think I'm going to try with an alt grain -- maybe buckwheat flour? -- in place of the AP.

    Loved this recipe! Brought the sugar down to 1 cup and added half a bar of 70% chocolate chunks in the end, they were bittery chocolaty fundgy deliciousness

    Rotterdam, The Netherlands

    These were wonderful, simple fudgy brownies. The top of mine didn't crack, but were still delicious. Next time I would try mixing in some walnuts or something.


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    --> The Mix Australia Pty Ltd
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    Great party dessert

    Enjoy these rich, fudgy and enticing brownies at your next party.

    And you got invited to a party recently, too? So many people are lonely, hurting, or have lost their way—especially during this past year. The best and truest solution to helping people during this time is community.

    Community is the conduit for hope. There is sacramental beauty in reaching out to others.

    So I hope you are inspired today, with not only a good recipe to enjoy, but to reach out to your neighbors and friends!

    Enjoy these brownies and serve on the side Mexican Hot Chocolate and Vegan Cream for a Cinco de Mayo dessert.


    Watch the video: Martha Collisons Chocolate And Pomegranate Layer Cake. Waitrose and Partners (December 2021).