Wednesday, October 9, 2013

Chocolate and Pomegranate Brownie Slice

I don't know about you, but I'm starting to feel the Christmas spirit already. I know it's only October and Christmas is still ages away, but there's just something screaming Christmas at me lately. I think it has to do with the weather, it's getting hotter and certain trees are flowering and the distinct smell of Christmas is just starting to come about here and there. Don't worry I'm not posting a Christmas recipe this week...but just be aware that they might start popping up soon.

This brownie slice is so decadent. I thought I would try something a little different by making pomegranate cream and it might need a little tweaking still but it is still very delicious and goes well with the chocolate brownie. I found the pomegranate cream recipe on Pinterest from a blog called A Spicy Perspective in a recipe for Chocolate and Pomegranate Petit Fours. I would like to try the whole recipe one day.

Chocolate and Pomegranate Brownie Slice

Adapted from A Spicy Perspective

What you will need

For the brownie
130g butter
340g dark chocolate
1 1/4 cup sugar
1tsp vanilla
3 eggs
1/2 cup flour

For the pomegranate cream
230g unsalted butter, softened
1 cup sugar
1 cup pomegranate juice
¼ cup flour

For the chocolate ganache
100g chocolate
50ml cream

What you will need to do

Preheat oven to 175*C and line a large rectangle tin with baking paper.
In a small saucepan melt the butter and chocolate over low heat. Stir until melted. Take off the heat and add the sugar and vanilla, stir until combined. Beat in eggs one at a time. Add the flour and mix rigorously for a whole minute until it becomes smooth and glossy and pulls away from the side of the pan a bit. Apparently this step is crucial to getting the right texture at the end. Pour batter into prepared tin. Bake for 30 minutes or until the centre feels almost set. You do not want to over cook them. Take out of oven and cool in the tin. Place in the fridge to cool.

For the pomegranate cream, place the pomegranate juice and flour in a small saucepan and whisk so there are no lumps. Place over medium heat and whisk until the mixture boils. Whisk until the mixtures becomes a thick paste. Place in the fridge to cool. Meanwhile beat the butter and sugar until fluffy and glossy. Add the cooled pomegranate mixture and beat for 5 minutes until fluffy.

Take the brownie out of the tin and cut in half to produce two identical slabs. Spread the pomegranate cream over one slab and then place the other one on top. Press down slightly.

To make the ganache. Place the cream and chocolate in a small saucepan and melt over low heat, stirring constantly. Leave to cool and thicken slightly and then spread over the tops of the brownie slice. Cut into small squares to serve.

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