After tasting the amazing pomegranate brownies served as part of my amazing day at Cobram Estate I knew I had to try and whip them up at home. They are rich and decadent but oh so delicious. So good in fact I had to ship them off to work to stop me eating them all myself!
I altered a recipe I found on the Cobram Estate website
- 4 eggs
- 1 3/4 cups caster sugar
- 1 cup plain flour
- 1/2 cup cocoa powder
- 250g dark chocolate
- ¾ cup light Extra Virgin Olive Oil
- Seeds of half a pomegranate
- 2tbs cacao nibs (or small choc chips)
- 1tsp sea salt
- Preheat oven to 160C and line a lamington tin with baking paper, leaving some hanging off both ends
- Whisk the eggs until thick and pale, around 3 minutes
- Gradually add the sugar, beating until glossy and thick, around 5 minutes
- Sift in the flour and cacao powder, then melt the chocolate and add to the bowl along with the oil
- Whisk gently to combine then fold in half the pomegranate seeds and cacao nibs
- Pour into the lined tin and sprinkle with the remaining seeds, nibs and the sea salt
- Bake for 30 minutes, until a crust forms and the edges harden and pull away from the sides of the tin
- Leave to cool fully in the tin before slicing
These pomegranate brownies are pretty rich, so I recommend starting with a small piece! I love the sweetness that comes from the pomegranate seeds and the little crunch from the cacao nibs. Sure, mine might not be as pretty as the ones we got served as part of our amazing lunch, but they still taste amazing!
If you haven’t baked with olive oil before I definitely recommend you give it a try. I love the texture it creates, the lighter style of extra virgin olive oil doesn’t leave any oil flavour in the dish either. So good!