Thursday, June 11, 2020

Flourless Almond Brownies with Pomegranate Berry Compote

Spices in My DNA


For the brownies

  • one ane/four
    almond meal

  • i/3
    loving cup
    unsweetened cocoa pulverization

  • ane/ii
    table salt

  • ane
    espresso pulverization

  • i
    (ii sticks) unsalted butter, cut into chunks

  • half dozen
    nighttime chocolate (I used 77% cacao), chopped

  • one
    granulated carbohydrate

  • three

  • two
    vanilla extract

For the pomegranate berry compote

  • ane one/2
    frozen mixed berries

  • 1/three
    pomegranate juice

  • vanilla water ice cream for serving


  1. Preheat oven to 350℉. Line a 8x8 foursquare baking dish with parchment or foil. Set aside.

  2. Combine almond meal, cocoa powder, common salt, too espresso powder inward a medium bowl. Whisk to combine.

  3. Melt butter and chocolate inwards a microwave rubber bowl, heating inward thirty second increments, stirring in between. Mine took near ane½ minutes total. Let cool slightly. Whisk together butter too chocolate mixture, saccharide, eggs, and vanilla until polish.

  4. Add almond mixture too mix until but combined. Pour batter into prepared baking dish as well as bake for about 35-xl minutes or until edges are firm as well as center is all the same slightly release. These are rattling delicate when warm. Cool completely inwards the pan earlier cut. I let mine cool overnight!

  5. When cook to serve, make the compote. Add berries in addition to pomegranate juice to a medium saucepan and take to a boil. Once boiling, trim back to medium/medium-high as well as ready for 8-10 minutes, stirring frequently, breaking upwardly the big chunks of berries. You'll know it's done when the mixture is deep inwards color together with syrupy. Serve the brownies with vanilla ice cream and the warm berry compote.