My second entry in the POM Wonderful Recipe contest - Pomegranate Green Tea Brownies w/ Piñon. This is a fun contest that I found at The Foodie BlogRoll (see bar at left).
Prep time: 10 minutes. Start to finish: 1 hour
Oven to 325 F
Butter a 9x13 pan.
Melt 1 C. (230 g) of unsalted butter in saucepan on stove (you can microwave it also).
Add 1 C. (230 g) of dark chocolate
Remove pan from heat and let sit one minute.
Stir the chocolate until it is melted.
Add 1 3/4 C. (400 g) Sugar, 2 T. Matcha Green Tea powder and 4 whole eggs to the chocolate mixture.
Stir until just completely combined - not more.
Add 1 t. Vanilla and 1/4 C. POM Wonderful pomegranate juice.
Add 1/2 C. (100 g) of All-Purpose flour, don't stir yet.
I add 1/2 t. of salt.
Add 3/4 C. (200 g) Toasted piñon and the seeds from one fresh POM Wonderful pomegranate.
And finally, 2/3 C. (140 g) of chocolate - I use 64% Cacao Barry Guayaquil. Just get as close to that percentage as you can to provide the contrast to the 75%, and you can also go to a lower percentage if you want.
Bake around 45 minutes or until set.
Once they are done, bring to room temp, then set in the fridge until cool.
Finally for the frosting. Take 1/2 C. of fresh POM Wonderful pomegranate juice. Microwave it for 90 seconds or until you see it just start to boil. Add enough white chocolate chips to completely cover the boiling juice, and whisk until fully incorporated. If it seems too thin, add a few more chips (It will be runny until it is chilled). Pour the frosting over the brownie allowing the sides of the brownie to dam the liquid. Chill until set and enjoy!
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