Pomegranate Brownies

Gooey, chocolaty goodness. Berry flavored with pomegranate molasses, intensely tart and wonderful. A one pot recipe that is quick and easy.

Pomegranate Brownies

  • Servings: 9
  • Difficulty: Easy
  • Print
These gooey, one pot brownies get a great zip from pomegranate molasses, which can be found in many Middle Eastern food markets. I have also made them with flavored balsamic vinegar – red currant or cinnamon – phenomenal! Grape or mulberry molasses would be amazing too.


  • 6 ounces bittersweet chocolate*
  • 6 tablespoons unsalted butter
  • 12 cup granulated sugar
  • 12 cup light brown sugar
  • 2 tablespoon pomegranate molasses
  • 1 12 teaspoons vanilla extract
  • 14 teaspoon salt
  • 2 eggs
  • 23 cup flour


Preheat oven to 350° F. Butter and flour a 9″ square baking pan.

Melt chocolate, butter, and sugar in a double-boiler or a heavy-bottomed saucepan over medium-low heat. Once melted and smooth, turn off heat and stir in the pomegranate molasses, vanilla extract, and salt. Allow chocolate mixture to cool until warm. Add eggs, one at a time, whisking well after each addition. The mixture should be deeply chocolate-colored and glossy. Stir in the flour in two parts until fully incorporated.

Pour batter into prepared pan and bake in preheated oven for 30 minutes or more, until the edges of the brownies are firm and the center has set. Cool fully, cut, and enjoy!

* A note on chocolate for nut and peanut allergies – Every product nowadays has a warning on the ingredient label like, “Made in a facility that processes tree nuts and peanuts.” That’s why I have recently switched to Guittard baking chocolate and chocolate chips. It is excellent chocolate with no nuts or peanuts and a very responsible policy about allergens and labeling, see here. Delicious and worth supporting!

On butter – I am lactose intolerant but can eat butter, as is fairly common. If you can’t, replace the butter with your favorite non-dairy option, but do try to find one without palm oil!

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