POM Wonderful Bittersweet Mexican Brownies


Yield: 16 servings



2/3 cup POM Wonderful 100% pomegranate juice

8 oz.  pitted dates (about 1 ½ cups packed)

1/4 cup avocado oil, grapeseed oil or canola oil

1/2 cup unsweetened cocoa powder

3 large eggs

1 ½ tsp. pure vanilla extract

1/2 tsp. sea salt

1/2 tsp. ground cinnamon, or to taste

1/8 tsp. cayenne or chili powder

2/3 cup whole-wheat pastry flour (or gluten free flour for gluten free)



Preheat the oven to 375°F. Line an 8- x 8-inch baking pan with unbleached parchment paper.


In a small saucepan over high heat, bring the pomegranate juice and dates to a boil. Let boil for 1 minute. 


While hot, add the pomegranate juice and dates to a food processor along with the oil; cover and puree well, about 1 minute. Add the cocoa powder; cover and puree until well combined. Add mixture of the eggs, vanilla extract, salt, cinnamon, and cayenne; quickly cover and puree until creamy. Scape down the sides of the food processor bowl, add the flour, and puree until evenly combined.


Spread the brownie batter into the pan. Bake until just firm to the touch, about 15 minutes.


Cool completely on a rack and cut into 16 squares. Serve or store in a well-sealed container.


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