Prep time: 20 minutes Cook time: 25 minutes Makes 20 brownies
This recipe is from POM Wonderful
Juice from 2 to 3 large pomegranates
3 ounces unsweetened chocolate
1 cup semi-sweet chocolate chips
½ cup (1 stick) butter or margarine, softened
1½ cups granulated sugar
3 large eggs
1 tablespoon vanilla
1 cup all-purpose flour
¾ cup chopped almonds or walnuts (optional)
¼ cup pomegranate seeds (optional)
Fresh whipped cream (optional)
For the pomegranate syrup: Combine 1 cup pomegranate juice and ¾ cup sugar in a small saucepan; bring to a boil. Reduce heat and simmer for about 20 minutes or until reduced to ½ cup, stirring frequently.
For the brownies: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
Microwave unsweetened chocolate and butter on high for 1½ to 2 minutes or until butter is melted. Stir until chocolate melts. Stir in sugar. Whisk in eggs and vanilla. Add flour, chocolate chips and nuts. Stir well. Spread into prepared pan. Drizzle ¼ cup of the pomegranate syrup over batter; swirl with a table knife to create marble-like effect.
Bake for 25 minutes, or until top is firm. Cool in pan for 15 minutes. Drizzle remaining ¼ cup syrup over brownies. Transfer to a wire rack and cool for at least one hour. Garnish brownies with fresh seeds and fresh whipped cream.
* Per brownie: 232 calories; 3 grams protein; 33 grams carbohydrates; 11 grams fat (6 saturated); 44 milligrams cholesterol; 57 milligrams sodium.