A few weeks ago I asked my Instagram followers how they best cut a pomegranate. I was amazed and overwhelmed by the variety of responses. I had no idea there were such well-versed fruit devourers out there. And now that I’ve learned a million and one different ways, I’m excited to bring them into various recipes. First up is this perfect Valentine’s Day treat of dark chocolate pomegranate sea salt brownies (you think that’s a mouthful, wait until you take a bite). They’re the perfect balance of sweetness with a salty finish. And the seeds give a whimsical burst of flavor. Whether a Galentine’s night or romantic date, whip up a batch of these and everyone will love you.
- 1/2 cup melted coconut or olive oil
- 1 1/4 cup organic cane sugar
- 3/4 cup cacao powder (natural cocoa powder will also work)
- 1/2 teaspoon sea salt + more for finishing
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup gluten-free or regular all-purpose flour
- 1/3 cup pomegranate seeds
- 2 tablespoons cacao nibs (mini chocolate chips will also work)
- Preheat the oven to 350 degrees and line a 8 x 8 baking dish with parchment paper.
- In a large mixing bowl whisk together the coconut oil, sugar, cacao powder and salt. Then mix in the vanilla and eggs. Then add in the flour and mix until smooth.
- Pour the batter into the lined baking dish and sprinkle on the pomegranate seeds + cacao nibs. Bake for about 40 minutes. To test for doneness, the edges should be hard and formed and a toothpick into the center should come out slightly wet still.
- Take the brownies out of the oven, sprinkle the brownies with a high quality sea salt. AND this final step is very important – allow the brownies to cool completely in the pan before cutting + serving