Pomegranate Frosted Flourless Brownies made with loads of love and care is packed with deliciousness. The chewy texture of this flourless brownies and freshly prepared pomegranate frosting is simply outstanding. Once you bite on it I bet you cannot stop until you finish the entire batch. The combination of chocolate and fresh pomegranate kernels in itself is mind boggling. The flavors tantalize the taste buds with immense pleasure and satisfaction.
I am not a born baker and it takes a lot to plan any baked recipes especially if it comes to desserts. I have been working on these brownies for a while now. Finally, after 3 weeks of practice I got the perfect texture and the taste for which I have been working so hard. Therefore, you can imagine my excitement on sharing this Pomegranate Frosted Flourless Brownies.
This dessert however is nutritious and heathy too. It is gluten free and paleo friendly along with being vegan. I made the frosting with fresh pomegranate kernels. For the brownies I used a combination of almond flour and coconut flour along with ooey gooey melted chocolate as well as cocoa powder.
I know it is common to say that my family loved it. I guess it’s quite obvious. However, I have to admit that my fussy Father – in – law who refuses to taste anything out of his comfort zone has been gorging over these brownies. I have already made two batches of these Pomegranate Frosted Flourless Brownies only for him. We all are amazed at his craziness for this mouthwatering dessert. But, it makes me very happy and encourages me to come up with more tasteful and healthy recipes to suit every taste out there in the world.
For the frosting I decided to squeeze pomegranate juice fresh at home. I blended its kernels along with some water and strained it very well. Then, I decided to cook pomegranate juice until it reduced to thick syrup like consistency. Thereafter, I decided to blend all the frosting ingredients in a blender along with the special ingredient coconut flour. To my surprise, the frosting turned out as perfect as I had imagined in my mind.
Thereafter, for the brownies I simply combined almond flour, coconut flour along with cocoa powder and melted chocolate. Afterwards, I folded in rest of the ingredients into the batter and I baked the brownies in a preheated oven for 30 minutes.
Lastly, I spread the frosting evenly on the brownies and cut into square pieces. Later, I garnished the brownies with fresh pomegranate kernels which definitely enhanced the taste of these brownies. These brownies stay good in the refrigerator for 4-5 days in an air tight container. Isn’t that a bonus?
I know you must be drooling over these beauties by now….so why wait??????
Hurry up and bake Pomegranate Frosted Flourless Brownies…….. and……..satisfy your sweet cravings in a healthy way!!!!!!!
Pomegranate Frosted Flourless Brownies made with loads of love and care is packed with deliciousness. The chewy texture of this flourless brownies and freshly prepared pomegranate frosting is simply outstanding.
- 1 cup pomegranate kernels
- 1/4 cup water
- 1 tbsp brown sugar
- 2 tbsp coconut flour
- 3 tbsp coconut/olive oil
- 6 tbsp unsweetened coconut milk (tetra pack)
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large banana (mashed)
- 1 tbsp unsweetened cocoa powder
- 1/2 cup vegan chocolate chips (melted)
- 1/4 cup maple syrup
- 1/2 cup unsweetened coconut milk (tetra pack)
- 1/4 cup pomegranate kernels (for garnishing)
In a blender combine pomegranate kernels and water. Blend it smooth and strain it very well.
In a saucepan pour the pomegranate juice and cook on a medium flame until it starts to thicken. Add sugar and cook again until slightly thickened but not completely thick. Turn off the flame and let it cool completely.
In the meanwhile preheat oven at 350 degree Fahrenheit and line 8 or 9 inch square baking pan with a parchment paper.
In a large mixing bowl combine almond flour, ½ cup coconut flour, baking powder, salt and cocoa powder. Mix with a spoon so that there are no lumps.
Add mashed banana, melted chocolate, maple syrup and milk to the dry ingredients.
Whip it very nicely until it forms soft dough like batter.
Now, spoon the batter onto the prepared baking pan and spread it with a spatula or hands evenly on the pan. Place the pan in the middle rack of the oven and bake for 30 minutes or until the tester comes out clean.
In the meanwhile, combine 2 tbsp. coconut flour, cooked pomegranate juice, oil, coconut milk and vanilla extract to a blender. Blend it smooth or until thick and creamy.
Keep the frosting aside. Take the brownie pan out of the oven and let it cool in the pan. Slowly pull the parchment paper along with the brownies on a flat surface. Let it cool again completely.
Now, with butter spoon spread the frosting evenly on the brownies. Cut into square pieces and serve or store them in an air tight container for 4-5 days in the refrigerator.
- To melt the chocolate chips I placed them in a microwavable bowl and melted for 1 ½ minutes stirring at intervals. You may use double boiler as well to melt the chocolate.
- If you wish to use coconut oil in the frosting recipe then make sure to melt it before adding it in a blender.