Recent Posts

Sunday, January 9, 2011

Double Chocolate POM Brownies

Photobucket


The second of the three POM Wonderful recipes I prepared with the 100% Pure Pomegranate Juice I received was Double Chocolate POM Brownies.  To be honest, the idea of Pomegranate together with Fudgy Chocolate Brownies scared me a bit at first, but I was so curious to try out the combo that I just had to make the recipe... and I sure am glad I did.  I made slight changes from the recipe on POM's website and was very pleased with the results.  The POM syrup came together very easily and I could see myself including it in many other dishes (on top of ice cream or pancakes, as a filling between cookies and cake layers...mmm...).  It really complemented the chocolatiness in these really tasty brownies.


Photobucket

Fudgey POM Brownies, adapted from POM
Ingredients:
For the syrup:
1 cup POM Wonderful 100% Pomegranate Juice
3/4 cup granulated sugar


For the brownies:
3 ounces unsweetened chocolate, chopped
1/3 cup semisweet chocolate chips
2/3 cup dark chocolate chocolate chips
1 sick unsalted butter
1 1/2 cup granulated sugar
3 large eggs, room temp
1 tablespoon pure vanilla extract
1 cup ap flour


To make the syrup:
Combine the POM Wonderful and the 3/4 cup of sugar in a small saucepan on medium.  Increase the heat to bring to a boil. Reduce heat and simmer about 20 minutes, stirring frequently.  Remove from the heat and allow to rest at room temperature while you prepare the brownies.


To make the brownies:
Grease a 9x9 baking dish and line with parchment paper sling.  Lightly grease the parchment paper.  
On the top of a double boiler, combine unsweetened chocolate, semi sweet chocolate, dark chocolate and butter until melted and smooth, stirring occasionally.  Then stir in the sugar and remove from the heat.  
Whisk in the eggs and vanilla.  Add in the flour.  Spread into the prepared pan.  
Drizzle a scant 1/4 cup of the POM syrup over the batter and swirl into the batter with a knife.  Bake 30-35 minutes, or until cake tester inserted comes out with only moist crumbs.  
Cool in the pan for 15 minutes, then drizzle another scant 1/4 cup of POM syrup over the brownies.  Allow to cool completely before slicing.  Store the remainder of the POM syrup in an airtight container in the refrigerator.  


Photobucket

5 comments:

Jennifer Lynn Jordan said...

MMMMMM those look good!

Kat said...

These brownie look sooo good. I bet it goes nicely with the sauce

Christina of Form V Artisan said...

Looks great. The combination makes sense to me!

Stop by my blog sometime:
form5artisan.blogspot.com

Cheers,
Christina.

Maria said...

Divine dessert!

FoodEpix said...

Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

LinkWithin

Related Posts with Thumbnails