Fudgy Cocoa Pomegranate Brownies

• Vegetarian

• Produce

  • 1 cup Pomegranate seeds, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 6 tbsp Honey
  • 1 tbsp Honey or syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 3/4 cup Defatted cocoa, raw
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 6 tbsp Coconut oil

• Dairy

  • 1/2 cup Greek yogurt
  • 2 tbsp Milk

Found on natalieshealth.com

Description

Ingredients

• ¾ cup (75 g) whole wheat flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup raw defatted cocoa
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 eggs
• 6 tablespoons honey (or syrup)
• 2 tablespoons coconut oil, melted and cooled
• ½ cup (120g) Greek yogurt
• 2 tablespoons milk (almond or low fat cows)
• 1 cup fresh pomegranate seeds
• 4 tablespoons of coconut oil, melted and cooled
• 4 tablespoons raw defatted cocoa
• 1 tablespoon honey or syrup

Directions

• Preheat the oven to 356F (180C) degrees. Line the bottom of a 9x9 inch (22x22cm) square baking pan with parchment paper. Set aside. In one bowl, mix the dry ingredients - flour, baking powder, salt, cocoa powder, and spices. In a separate bowl mix the eggs with honey. Add coconut oil, greek yogurt and milk. Add the dry ingredients into the wet ingredients and mix until combined. Pour batter into the prepared baking pan and bake for 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Remove pan from the oven. Allow the brownies to cool completely on room temperature. Make the cocoa glaze: in a small bowl, combine melted and cooled coconut oil, cocoa, and honey. Top the brownies with cocoa glaze and fresh pomegranate seeds. Glaze the brownies before or after cutting into squares, whichever you prefer.