Brownies With Pomegranate Juice

1. 1

   PREPARING THE POMEGRANATE SYRUP: Cut 2 to 3 pomegranates in half and using a citrus reamer, juice the pomegranates until you have 1 cup liquid. (Warning: Wear old clothes and an apron to do this!).

2. 2

   Pour the juice through a strainer lined with cheesecloth or use a sieve. NOTE: As an alternate, use 1 cup bottled 100% pomegrante juice instead of fresh pomegranates to prepare the syrup.

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   Next, combine the juice (or bottled juice) and 3/4 cup sugar in a small saucepan. Bring to a boil. Reduce heat and simmer approximately 20 minutes, stirring frequently until you have reduced the mixture to 1/2 cup of syrup.

4. 4

   BROWNIES: Preheat oven to 350 degrees. Grease or butter a 13 x 9 x 2-inch baking pan. Microwave the unsweetened chocolate and the butter on high for approximately 1 1/2-2 minutes until butter is melted. Remove from microwave and stir mixture until chocolate melts. Stir in remaining sugar.

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   Now whisk in the eggs and vanilla, followed by the flour, chocolate chips and chopped nuts. Stir well.

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   Spread the brownie batter into the prepared pan. Drizzle 1/4 cup of the pomegranate syrup over the batter; swirl the syrup delicately with a table knife to create a marble-like effect.

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   Bake for 25 minutes or until a toothpick inserted into center of brownies comes out clean. DO NOT overbake.

8. 8

   Remove from oven and cool in pan for 15 minutes. Drizzle the remaininng 1/4 cup pomegranate syrup over the cooled brownies, then cut into 20 square.

9. 9

   Cool at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.