December 4, 2014 33

Pomegranate Brownies with Cacao Nibs + Sea Salt

Pomegranate Brownies with Cacao Nibs + Sea Salt | @withfoodandlove

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 and I couldn’t be happier that it’s a brand new month with fresh vibes and positivity. And finally, today, the sun is shining and I’m headed out to enjoy it, so I’m gonna keep this short and sweet.

But first, here are a few things you should know . . .

Pomegranate Brownies with Cacao Nibs + Sea Salt | @withfoodandlove

These pomegranate brownies sprinkled with cacao nibs + sea salt. They’re soft + chewy + sweet and a little bit salty + perfect. They’re merry, bright and festive enough without totally being like it’s Christmassssss, unless you’re ready for that. I’m not ready, these brownies are easing me into the holiday season.

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

My friends Coryanne  + Sam have launched a new online mag called, Box Nine. Check it out!
{p.s. my Earl Grey French 75 is on page 60}

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 – everyone should own a copy of this book.

Laura has some beautiful words {+ a healthy bowl of goodness} on embracing the holiday season, you should read it. And, Alanna made a crispy, gluten-free pizza with brussel sprouts on it – so much yes.

And lastly, I’m sending all of you love + light + good health/vibes/peace this holiday season!!

– xo sherrie

Pomegranate Brownies with Cacao Nibs + Sea Salt | @withfoodandlove

Pomegranate Brownies with Cacao Nibs + Sea Salt {print me!}

Adapted from, Bon Appetit

Notes: makes 12 perfectly chewy brownies.

Ingredients:

  • 1/2 cup melted coconut or olive oil
  • 1 1/4 cup organic cane sugar
  • 3/4 cup cacao powder {natural cocoa powder will also work}
  • 1/2 teaspoon sea salt + more for finishing
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup gluten-free or regular all-purpose flour
  • 1/3 cup pomegranate seeds
  • 2 tablespoons cacao nibs {mini chocolate chips will also work}

Preheat the oven to 350 degrees and line a 8 x 8 baking dish with parchment paper.

In a large mixing bowl whisk together the coconut oil, sugar, cacao powder and salt. Then mix in the vanilla and eggs. Then add in the flour and mix until smooth.

Pour the batter into the lined baking dish and sprinkle on the pomegranate seeds + 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 still.

Take the brownies out of the oven, sprinkle the brownies with a high quality sea salt. AND this final step is very important – allow the brownies to cool completely in the pan before cutting + serving!!

33 Responses to "Pomegranate Brownies with Cacao Nibs + Sea Salt"

  1. Reply

    Abby @ The Frosted Vegan

    December 4, 2014 at 3:36 PM

    These look delicious! Love that you used pom seeds in these to balance all the chocolate!

  2. Reply

    jaime

    December 4, 2014 at 4:13 PM

    these are gorgeous, sherrie! the idea of them (pomegranate + chocolate, whoa), their lovely looks, the beautiful pictures you took. ahh! the photo of the pomegranate all broken is crazy beautiful.

  3. Reply

    Katrina @ Warm Vanilla Sugar

    December 5, 2014 at 2:07 AM

    Loving those crunchy seeds on top. These look dreamy!

  4. Reply

    Alanna

    December 5, 2014 at 3:22 AM

    oh!! Thank you so much for the pizza shout out – that was the happiest surprise! I’m head-over-heels for these beautiful brownies! I bet the tartness of pomegranates is just perfect with the chocolate. YUM! Thanks for the Andrew Weil recommendation, too! I heard him speak earlier this year and just wanted to give him a big hug afterwards. He’s the best. Can’t wait to read his book.

    • Reply

      Sherrie

      December 15, 2014 at 3:40 PM

      He is THE BEST, so jealous of that experience Alanna :))

  5. Reply

    Kathryn

    December 5, 2014 at 7:22 AM

    These are some of the most beautiful brownies I’ve ever seen! I love those jewel-like bursts of pomegranate and the combination with chocolate? So good. Happy holidays to you Sherrie!

  6. Reply

    Laura

    December 5, 2014 at 8:25 AM

    Hehe I love it when a treat is festive without being all “It’s Christmaaaaaaas!” Casually festive maybe? This brownie combination is so unusual, but I bet they’re just right in terms of flavour/textural balance. So beautiful too. I can’t wait to check out that book from Andrew Weil. It sounds like my kinda jam. Thanks for the link love too, sweet lady :) xo

  7. Reply

    Ellie

    December 5, 2014 at 10:02 AM

    Wow, yum, yes. Give me these now please…

  8. Reply

    kristie {birch and wild}

    December 5, 2014 at 4:02 PM

    Pomegranate in baked goods-I have never tried that. But I am going to. These look so incredible :)

  9. Reply

    Emma

    December 8, 2014 at 1:47 AM

    I cant wait to try this recipe!
    Im new to using coconut oil however, and am unsure am I to measure out 1/2 cup then melt it, or measure 1/2 cup already melted?
    Thanks!
    Cheers

    • Reply

      Sherrie

      December 15, 2014 at 3:42 PM

      It’s a half cup melted coconut oil, hope this helps Emma! xo

  10. Reply

    Thalia @ butter and brioche

    December 9, 2014 at 4:30 AM

    Just saw these pomegranate brownies on food gawker and had to pop over and say how DELICIOUS they look and that I definitely am making the recipe today!

  11. Reply

    Liz @ Floating Kitchen

    December 9, 2014 at 11:46 AM

    These look wonderful, Sherrie! Just the right amount of Christmas…:-)

  12. Reply

    Joanne

    December 14, 2014 at 7:04 AM

    These look divine. Just wondering if it’s possible to swap the sugar with something else? I am on a sugar free diet at present.

    Thanks in advance.

    • Reply

      Sherrie

      December 15, 2014 at 3:43 PM

      Hi Joanne – unfortunately the sugar makes up for a lot of the texture and consistency. A sugar alternative would not work.

  13. Reply

    Raquel

    December 14, 2014 at 10:25 AM

    Not sure what I did wrong but when I added the eggs in my batter turned hard and was impossible to mix in the flour! I manged but it sure didn’t pour into the pan. ?????
    Thanks

    • Reply

      Sherrie

      December 15, 2014 at 3:45 PM

      Hi Raquel – I’m not sure what happened. This recipe is tried and true adapted from Bon Appetite. I’ve never had any consistency issues. Was the coconut oil melted or solid? It should be in liquid form. Whether they were pourable or not, hope the end result was delicious. Happy Holidays + thanks for reading! xo

  14. Reply

    Kathleen

    December 15, 2014 at 7:28 PM

    I’ve made these twice now as they are sooooo good! However, my batter has turned out both times to be rather thick, making it hard to pour and spread out in the pan. Any suggestions on why this may be?

    • Reply

      Sherrie

      December 15, 2014 at 7:31 PM

      Hi Kathleen, I’ve gotten this comment before. I’m not sure why this is happening because each time I’ve made them they’ve been really easy to pour and spread. Are you using melted coconut oil?

  15. Reply

    Kathleen

    December 15, 2014 at 7:35 PM

    Yes, I am but maybe it’s because I measure the solid oil before it’s melted?

  16. Reply

    Nadine

    December 19, 2014 at 4:46 AM

    I am unable to use Coconut Oil, I understand it is a important for both taste and texture, but what may be an acceptable alternative from Rice Bran Oil, Vegetable Oil, or even melted Butter or margarine?

    I know it sounds weird, I am highly (epi pen )allergic to all coconut forms.

    • Reply

      Sherrie

      December 19, 2014 at 8:40 AM

      Hi Nadine, yes!! You can use another vegetable oil. I’ve actually used olive oil in the past and they turn out lovely. Happy Holidays to you, xo.

  17. Reply

    Nadine

    December 19, 2014 at 10:08 AM

    Thank you for your prompt reply, I had not thought Olive Oil would not taste right.

  18. Reply

    Yvonne

    December 20, 2014 at 7:23 PM

    Made these tonight for dessert after dinner. Unfortunately they did not set up correctly. I cooked them for 40 minutes and they were too soft in the middle to cut. Really yummy flavor but it seems like it needs something else.

    • Reply

      Sherrie

      December 23, 2014 at 7:09 AM

      Yvonne, cooking times may vary from oven to oven so they may have needed to cook a tad longer. But most importantly did you allow them to sit in the pan and cool completely after you pulled them from the oven?

  19. Reply

    chocolateaddict

    January 10, 2015 at 1:07 AM

    PHENOMENAL. I made these to satisfy a midnight PMS craving. I didn’t have coconut oil but olive oil was perfect (even though it smelled funny while I mixed it in, the taste was fantastic). I can’t believe these are so healthy. I ate them straight out of the oven even though you said not to! ;)

  20. Reply

    Shayla

    September 9, 2015 at 11:42 AM

    I didn’t read the recipe correctly and added the arils and nibs right into the batter. Do you think this will affect anything?

    • Reply

      Sherrie

      September 9, 2015 at 6:21 PM

      Hi Shayla, adding the nibs shouldn’t affect much, but adding the arils might because they would add a lot of moisture. How did the recipe turn out for you? I hope it was a success!

  21. Reply

    Danni

    September 25, 2015 at 8:49 AM

    Hi!
    I was wondering what you would reccomend to replace sugar, could maple syrup or honey be used?

    And would this recipe work with Almond flour?

    • Reply

      Sherrie

      September 27, 2015 at 9:01 AM

      Hi Danni, I haven’t tested it in this particular recipe {and I should!}, but you could try using 3/4 cup maple syrup for the 1 1/4 cup sugar, and turn the heat down 25 degrees. Please let me know if try this out, and how it goes for you.

  22. Reply

    danielle

    October 21, 2015 at 10:21 AM

    OMG these are amazing. I made them twice in a week as sthey were so yummy – the second time i used coconut sugar instead of organic cane sugar and they were equally yummy.

    • Reply

      Sherrie

      October 22, 2015 at 5:17 PM

      OH YEAH – this makes me so happy! Glad you enjoy them Danielle, xx.

  23. Reply

    melanie

    November 13, 2015 at 7:31 AM

    delicious. my familiy love it thanks

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