Dark Chocolate Rose Brownies with Pomegranates

You’ll never guess the secret of these rich, fudgy vegan Dark Chocolate Rose Brownies with Pomegranates! Their main ingredient is a whole can of black beans! (Shh!) Not to mention a generous amount of pomegranate seeds and walnuts and a touch of rose water are blended into the brownie mix—offering a rich, Mediterranean flavor that’s just over the top romantic! (I mean, really! Chocolate, roses, and pomegranates all in one brownie?) Just blend the beans, agave syrup, cocoa powder, pomegranate seeds, rose water (you can get this at Mediterranean markets, gourmet shops, and online), and baking powder in a blender, stir in a touch of flour, chopped walnuts, and dark chocolate chips, then spread the batter in a baking dish, and pop it in the oven. When it’s done, garnish it with more pomegranates, walnuts, and chocolate chips to make these moist vegan brownies really sparkle! Make these Dark Chocolate Rose Brownies with Pomegranates gluten-free by swapping out the flour for your favorite gluten-free blend.

Dark Chocolate Rose Brownies with Pomegranates

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 servings 1x
• Diet: Vegan

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Description

Make these fudgy, rich dark chocolate brownies—scented with rose water and flavored with pomegranate arils—with a whole can of black beans!

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Scale 1x2x3x

Ingredients

• 1 (15-ounce) can black beans, no salt added, rinsed and drained (or 1¾ cups cooked)
• ½ cup agave nectar
• 1 cup pomegranate arils (fresh or frozen)
• ½ cup unsweetened cocoa powder
• 2 tablespoons chia seeds
• 2 tablespoons rose water*
• 3 tablespoons vegetable oil
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ½ cup dairy-free, dark chocolate chips
• ½ cup chopped walnuts

Garnish:

• ¼ cup pomegranate arils
• ¼ cup dairy-free, dark chocolate chips
• ¼ cup chopped walnuts

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Instructions

1. Preheat the oven to 350°F (180°C). Spray an 9 x 9-inch baking dish with non-stick cooking spray.
2. Place the black beans, agave, pomegranate arils, cocoa powder, chia seeds, rose water, and oil in a high-power blender. Process until smooth. Scrape down the sides halfway through blending if needed.
3. Transfer batter to a mixing bowl, and fold in by hand the flour, chocolate chips, and chopped walnuts.
4. Pour the batter into the prepared baking dish, spreading evenly.
5. Bake for 45 to 50 minutes, until the edges pull away from the side of the pan and the brownies are firm, and cooked through when insert a fork in the center (makes a dense, moist, fudgy brownie).
6. Sprinkle the pomegranate arils, chocolate chips and walnuts evenly across the top of the brownies. Cool for a few minutes, and then slice into 16 squares.

Notes

To make this recipe gluten-free, use gluten-free flour blend instead of all-purpose flour.

*Find rose water in Middle Eastern or Mediterranean markets, gourmet food shops, or online.

• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 182
• Sugar: 8 g
• Sodium: 2 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 19 g
• Fiber: 5 g
• Protein: 4 g

Keywords: vegan brownies, best vegan brownies, rose brownies, dark chocolate brownies, healthy brownies

For other plant-powered dessert recipes, check out some of my favorites:

Dark Chocolate Pistachio Biscotti
Vegan Beet Red Velvet Cake with Raspberries
Cinnamon Apple Crumble

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