Pomegranate Brownies with Cacao Nibs + Sea Salt

Gluten-free, dairy-free, healthyish pomegranate brownies.


It’s been gloomy and overcast.

With a wintry mix for what feels like an eternity.

November was very dreary for me on all accounts.

We’re still wondering when we’ll move. Where we’ll move? All of these unknowns are hard. Which of course is a source of anxiety. Living in limbo is challenging. And I couldn’t be any happier that it’s a brand new month with some fresh new vibes and new energy. And finally! Today! The sun is shining and I’m headed out to enjoy it. So I’ll keep this short and sweet for you.

These pomegranate brownies perfectly chewy. And tried and true. They’re sprinkled with cacao nibs  sea salt and pomegranates for that soft and sweet and a little bit salty and all the ways perfect. They’re merry, bright and festive enough without totally being like it’s Christmassss unless you’re going for that. I’m not totally ready for full on holiday vibes yet, so these pomegranate brownies are easing me into the holiday season.

Here are a few things I’m into right now.

I am totally obsessed with Tattly. Will somebody buy these veggie tattoos for me, please?

I have been reading Spontaneous Happiness by Dr. Andrew Weil and it’s radically improving the quality of my life. Sad, happy, content or otherwise, I think everyone should own a copy of this book.

Laura has some beautiful words on embracing the holiday season that you might want to read. And also a healthy bowl of goodness.

And Alanna made a crispy, gluten-free pizza with brussels sprouts on it. This is something I want to eat this for every meal right now.

I’m sending all of you love and light and good health and lots of peace this holiday season.

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Pomegranate Brownies with Cacao Nibs + Sea Salt

Adapted from Bon Appetit. 

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12 brownies

Ingredients

• 1/2 cup olive oil
• 1 1/4 cup organic raw cane sugar
• 3/4 cup cacao powder
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla
• 2 large eggs
• 1/3 cup Bob's 1 to 1 Baking Flour {see notes}
• 1/2 cup pomegranate seeds
• 2 tablespoons cacao nibs
• flake salt

Instructions

• Preheat the oven to 350 degrees and line an 8 x 8 baking dish with parchment paper.
• In a large mixing bowl whisk together the oil, cane sugar, cacao powder, salt, vanilla and eggs.
• Then add in the flour and mix slowly and gently until smooth. Do not over mix, this may result in a dryer batter.
• The batter will be thick, spoon it into the baking dish. Sprinkle the top with pomegranate seeds and 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.
• Sprinkle the brownies with flake salt and allow them to cool completely in the pan before cutting. This step is very important. 

Notes

I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Gluten-free flours can be tricky, and I cannot stand by other substitutions.