POM Wonderful Bittersweet Mexican Brownies
- ⅔ cup POM Wonderful® 100% pomegranate juice
- 8 oz. pitted dates (about 1 ½ cups packed)
- ¼ cup canola oil
- ½ cup unsweetened cocoa powder
- 3 large eggs
- 1 ½ tsp. pure vanilla extract
- ½ tsp. sea salt
- ½ tsp. ground cinnamon, or to taste
- ⅛ tsp. cayenne or chili powder
- ⅔ cup whole-wheat pastry flour
Directions1. Preheat the oven to 375°F. Line an 8- x 8-inch baking pan with unbleached parchment paper. 1. In a small saucepan over high heat, bring the pomegranate juice and dates to a boil. Let boil for 1 minute. 1. 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 and cover and puree until well combined. Add mixture of the eggs, vanilla extract, salt, cinnamon and cayenne. Quickly cover and puree until creamy. Scrape down the sides of the food processor bowl, add the flour and puree until evenly combined. 1. Spread the brownie batter into the pan. Bake until just firm to the touch, about 15 minutes. 1. Cool completely on a rack and cut into 16 squares. Serve or store in a well-sealed container.
Use avocado oil or grapeseed oil in place of canola oil.
For gluten free: Use gluten free flour in place of whole wheat pastry flour.
Calories 130, Total Fat 5g (Saturated 1g, Trans 0g), Cholesterol 35mg, Sodium 90mg, Total Carbohydrate 20g (Dietary Fiber 3g, Sugars 11g, Includes 0g Added Sugars), Protein 3g, Vitamin D 0%, Calcium 2%, Iron 6%, Potassium 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 16 servingsVegetarian Snack Kid-friendly Hispanic Gluten Free Game Day Dessert Dairy Free Baking