Sweet and tangy pomegranate glaze drizzled over a fudgy, flourless, chocolaty-rich brownie made with almond flour. Sprinkle arils and minced almonds over the top for an added touch of crunch and juicy pop of flavor!
The base of these brownies are just as fudgy and rich as this original brownie recipe, as well as this updated version however, with one significant different, it’s gluten free or what some like to call, flourless. With a simple swap using almond flour rather than all-purpose flour, changes the game but not the flavor!
Plus, with pomegranate added, you get the vitamins, minerals and antioxidant benefits this juicy fruit has to offer. Talk about a little something sweet with a little less guilt. And if this tangy superfood is unavailable and you want to make an all natural pink glaze, swap pomegranate for the same amount of fruit juice using mashed raspberries or blood oranges.
How to Make Almond Brownies with Pomegranate Glaze
Below are images which show what varying steps should look like during the process of making almond brownies. For full instructions, see the recipe card toward the bottom of this post.
Instead of drizzling the glaze, there’s enough to pour a thin coat across the top. Personally, I like seeing brownies’ signature paper thin, shiny top peeping through. Truthfully, you can’t taste much or any almond in the brownies but if that’s what you prefer, there are two ways to help make that happen.
For one, you can substitute vanilla extract for almond extract. Secondly, you can add to the brownie batter, 1 cup of whole, sliced or slivered almonds. Baking time will remain the same.
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Pomegranate Glazed Almond Brownies
- Total Time: 1 hour 30 minutes
- Yield: 16 1x
- Diet: Vegetarian
Description
Sweet and tangy pomegranate glaze drizzled over a fudgy, flourless, chocolaty-rich brownie made with almond flour. Sprinkle arils and minced almonds over the top for an added touch of crunch and juicy pop of flavor!
Ingredients
BROWNIE
- 12 ounces (339 grams) 56% cacao semi-sweet chocolate (chopped) or semi-sweet chocolate chips, divided
- 10 tablespoons (140 grams) unsalted butter, sliced
- 3/4 cup (165 grams) dark brown sugar
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (40 grams) unsweetened cocoa powder
- 3 large eggs (150 grams)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2/3 cup (80 grams) almond flour
POMEGRANATE GLAZE
- 1 cup plus 6 tablespoons (158 grams) powdered sugar
- 1/2 cup pomegranate arils
- 1 to 3 teaspoons (5 to 15 grams) milk
OTHER
- 1/4 cup pomegranate arils
- 1 tablespoon almonds, minced
Instructions
- BROWNIE: Heat oven to 350°F (175°C). Line a 9×9 in (23×23 cm) baking pan with aluminum foil or parchment paper leaving excess to hang over two opposite sides for easy removal. Grease and flour any exposed sides of the inside of the pan that is not covered by the foil; set aside.
- In a medium bowl, melt 6 ounces or 1 cup (170 grams) of chocolate and butter in the microwave on HIGH setting for 30 seconds, stir. Reheat for another 30 seconds and stir until fully melted. If larger than pea size pieces remain, reheat for 10 seconds and stir. Residual heat will melt any chocolate smaller than the size of a pea.
- Whisk in both sugars and cocoa to cool the butter-chocolate mixture. Beat in eggs, vanilla and salt vigorously for 1 to 2 minutes.
- Using a rubber spatula, fold in the flour and remaining chocolate until no dry flour pockets remain. Batter will be thick. Pour batter and spread evenly into the prepared pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow brownie to cool in the pan for 10 minutes before removing onto a wire rack. `
- GLAZE: Meanwhile in a small bowl, use the back of a spoon to mash pomegranate arils to release their juice. Using a sieve, remove remaining arils to separate from the juice. There should be about 3 tablespoons of pomegranate juice.
- In a separate small bowl, stir powdered sugar, 1 1/2 tablespoons (23 grams) pomegranate juice and 1 teaspoon milk until smooth. If glaze is too thick, add milk 1 teaspoon at a time and stir. If glaze is too thin, add powdered sugar 1 tablespoon at a time and stir. To test for proper consistency, the glaze should drip from the spoon onto the remaining glaze in the shape of a ribbon that holds for 5 seconds before it disappears. Drizzle over cooled brownies, sprinkle minced almonds and pomegranate arils. Cut into 16 squares and ENJOY!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Brownies
- Cuisine: American
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