I love a good brownie. Really love. A shiny top and gooey center is my dream. These are classic brownies, made with coconut oil, with the added bonus of pomegranate and cacao nibs. This gives that sweet and tart pomegranate hit plus the intense bitter chocolate flavor of the nibs. I also love the texture they add. These are soft, with chewy edges out of the oven… I stored leftovers in the fridge which gave them a more fudge like texture which I was very into.
This is a great brownie recipe if you just want to make them without the pomegranate and nibs. You could also add nuts, cranberries, whatever your spirit is… I’m sure I’ll be making variations of this easy recipe.
- 2/3 cup coconut oil
- 2/3 cup cocoa powder
- 0.5 cup flour
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
- 3 large eggs
- 2/3 cup packed brown sugar (I used light)
- 1 1/3/ cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 cup pomegranate seeds
- 0.25 cup cacao nibs
- Preheat oven to 325 degrees F. Grease a 9” square baking pan and line with parchment paper.
- Warm the coconut oil until just melted. You wanted it to be warm, not hot so let it cool if necessary. Add the cocoa powder and whisk until smooth. Let sit for 5 minutes so the cocoa can bloom.
- Meanwhile, whisk together flour, baking powder and salt in a small bowl.
- In a large bowl beat the eggs, powdered sugar and brown sugar on medium speed for 2-3 minutes until fluffy. Add vanilla and beat until combined.
- Add half of the cocoa mixture to the egg mixture and beat on medium high speed for 5 minutes.
- Add the dry ingredients to the egg/cocoa mixture and beat until combined. Add the remaining cocoa mixture and beat on medium high speed for one minute.
- Transfer batter to prepared pan. Sprinkle pomegranate and cacao nibs on top. Bake for 30 minutes, a cake tester won’t exactly come out clean but pull them out anyway. Cool before cutting.
Inspired by TheKitchn