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Fudgy Pomegranate Brownies

Fudgy Pomegranate Brownies (Gluten free, Dairy free)

Julia | The Yummy Bowl
These Fudgy Pomegranate Brownies are fudgy and easy to make. Made with a little bit of coconut flour, brown or coconut sugar, plenty of chocolate and cocoa powder, this moist, dense and gooey fudgy brownie recipe is the perfect chocolate dessert ready in 30 minutes!
4.80 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine international
Servings 16 mini brownies
Calories 268 kcal


  • 7 tablespoon coconut oil
  • cup dark brown sugar not Demerara*
  • 7 oz large chocolate chips or shredded chocolate dairy free if desired
  • 2 eggs large
  • 2 teaspoon Vanilla extract paste**
  • ¼ cup of cocoa powder
  • 3 tablespoon cornstarch
  • 2 ½ tablespoon almond flour
  • ½ teaspoon salt

Frosting (Optional)

  • ¼ cup of chocolate chips
  • ½ of a medium pomegranate seeds


  • Preheat oven to 350 F.
  • Heat up a small saucepan over medium heat with chocolate chips and coconut oil until all the chocolate is melted and the texture smooth. Remove from heat and set aside.
  • In a medium mixing bowl beat eggs for 3 minutes at high speed. (This is an important step as it will result in a crumbly top).
  • Follow with vanilla, cocoa powder, sugar, cornstarch, salt, and almond flour. Stir well until all ingredients combined. Then add the melted chocolate to the egg mixture and stir well to combine.
  • Transfer the brownie batter into an 8 x 8-inch or 8 x 9-inch pan covered with parchment paper. Bake the brownies for 25 minutes.
  • Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
  • When cooled completely, Top the brownies with chocolate glaze and fresh pomegranate seeds.
  • Slice, then serve with a nice cold glass of milk or scoop of vanilla ice cream!


*Can use vanilla extract but paste has more in-depth flavor, hence why I love to use it more often
** Use dark brown sugar with small crystals, we don’t want these brownies to feel crunchy. Also, another great alternative is to use coconut sugar. The taste of these sugars will be different but equally as good, you just need to find the one that you love the most.
  • When removing the brownie from the oven it will be moist and you’ll need to let it cool COMPLETELY until cutting.
  • The secret to making these brownies fudgy is not only using good quality sugar but also high quality and LARGE chocolate chips. If you don’t have large ones, it may be better to use large chunks of cooking chocolate instead.



Calories: 268kcal
Keyword pomegranate brownies
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