Pomegranate Mousse Brownies
There is nothing like these brownies! They are one of a kind. With silky smooth, luxurious pomegranate mousse on top of the thick, gooey chocolate brownies, these will be a hit with everyone who tastes them, so be prepared to hand out the recipe. Not only are they delicious, but they are also beautiful, with a bright pink layer under a dusting of cocoa powder!
I made these pomegranate mousse brownies after my chocolate mousse brownies were such a hit! The light and airy but tangy pomegranate mousse atop the rich chocolatey brownie is a combination that made my senses come alive, so I had to share it. The whole concoction is an explosion of flavors that will have you hooked!
Table of contents
It may look fancy, but it is easy to make and only takes about an hour to cook. This is such a unique dessert. I made it for Breast Cancer Awareness Month to honor my grandfather, but they are also perfect for Valentine’s Day, baby showers, and bridal showers.
Why you will love this recipe
- A one-of-a-kind treat: Nothing compares to these brownies, and my recipe is unique.
- They look as good as they taste: I like to make my desserts (and all my food) taste as good as they look. Presentation and taste are both important because people taste with their eyes before they taste with their mouths.
- A unique blend of texture and taste: The tangy, chocolatey flavor mixture, as well as the airy, gooey textures, make this dessert a spectacular mouth experience.
- It is easier than it looks: Although it seems like it would be difficult, it is just a few steps and only takes about an hour.
What you will need
For the brownies, I used my go-to recipe: flour, unsweetened cocoa powder, eggs, sugar, butter, and vanilla. I like my brownies chocolaty and fudgy.
For the mousse:
- Pomegranate seeds – To add texture and flavor with a tart and sweet taste that cannot be reproduced.
- Heavy whipping cream – Its high-fat content lets it whip into an airy and stable texture for a light and fluffy mousse while creating a creamy, rich taste.
- White granulated sugar – Its crystals are the perfect size to dissolve into the mix while being large enough to create air pockets when whipped into the cream.
- Cornstarch slurry – I make a cornstarch slurry with water to mix into the mousse to make it thicker.
- Gelatin – is the glue and structure that stabilizes the topping. It holds the air bubbles together so they do not collapse when the dessert is made.
How to make
Preheat the oven: First, I preheat the oven to 300 degrees F and grease an eight-inch springform pan with two tablespoons of soft butter.
Beat the eggs: In a mixer with the wire attachment, I beat the eggs on medium speed until they are light yellow and fluffy. Then, I add the sugar and beat until mixed. Then, I add the rest of the brownie ingredients and mix until they are combined.
Bake the brownie: I pour the batter into the pan and bake it for 35 to 40 minutes. It is done when a toothpick comes out with just a few crumbs. I then place the brownies on a cooling rack, leaving them in the pan.
Chop: I put the pomegranate seeds in a food processor, switching between chop and grind until they are completely ground and liquid. Then, I strain it through a fine mesh sieve into a bowl.
Simmer: I pour the mixture into a small saucepan over medium-low heat with 1/3 cup of sugar and simmer for 10 to 15 minutes, stirring occasionally.
Slurry: After a minute, I add a cornstarch slurry of two tablespoons of cornstarch and two tablespoons of water to the mixture and stir, simmering on low until it reduces by 1/3.
Let the gelatin bloom: In the meantime, I place the gelatin in two tablespoons of water and let it bloom for 10 minutes.
Mix it: After removing the sauce from the heat, I add the dissolved gelatin and stir well to combine before letting it cool for 15 minutes at room temperature, stirring occasionally to prevent jellification.
Combine: Once it has cooled, I add it to the cream and whisk until the mixture is stiff, careful not to overmix.
Let it cool: Next, I pour the pomegranate mixture on top of the brownie and level it out before putting it into the fridge to cool overnight.
Garnish and serve: I dust the top with cocoa powder and garnish with pomegranate seeds before serving.
Expert tip
How to make sure the gelatin is active
Gelatin has to be bloomed before using it in a recipe. To bloom, it has to be softened and hydrated with cold water. First, I add the gelatin to cold water to let it absorb the moisture and bloom appropriately so it can swell without lumps. Another way to ensure no lumps are formed is to spread the gelatin over the top of the water instead of dumping it all in one spot.
Then, after it blooms for about 10 minutes, I check the texture. To be sure it is completely melted, I pinch a bit of the solution and rub it between my finger and thumb. If it feels sandy, it needs more time. I give it another few minutes and recheck it. Once completely melted, I add it to the mousse mixture and stir well.
More tips to consider
- Do not over-mix the sauce and cream, or it will curdle.
- When mixing in the gelatin, use a spatula instead of the mixer to prevent overmixing.
- Add a few drops of pink gel food coloring to make the pomegranate mousse a darker pink.
- Dip the knife in cold water before cutting each time for clean slices.
- Be sure to let the dessert chill for at least six hours to allow it to set completely. I usually let mine set overnight.
Recipe variations and add-ins:
- Blonde brownies: For something different, I have made these with blonde brownies made with brown sugar and butterscotch.
- Add fruits: Since it is pink, I like to add other pink and red fruits, like sliced strawberries and raspberries, on top for extra flavor and beauty.
- Crunchy brownie: Another way to add texture is to add chopped pecans or walnuts to the brownies. I love walnut brownies.
- Caramel topping: I like to drizzle some of my rich and thick homemade caramel sauce over these to make them even more decadent. It is easy to make in 10 minutes with just three ingredients.
- Jazz it up: For a more festive look, this dessert can be topped with whipped cream, sprinkles, or even a bit of frosting.
Serving suggestions:
Since I made these for Breast Cancer Awareness Month the first time, I served them with several of my pink foods and drinks, like my pink, white chocolate fudge, cherry smoothies, and sticky red wine glazed wings. I also like to serve this unique dessert when I host the ladies’ brunch at church. They love it with my pomegranate orzo salad.
This dessert is also excellent for birthday parties or Valentine’s Day celebrations. Add a scoop of my strawberry sorbet for a special treat. It is sweet, creamy, and easy to make without an ice cream machine. When I am looking for the perfect wine pairing, I usually opt for a red dessert wine like Zinfandel or Port because they go well with the chocolate. But Pinot Grigio is a nice choice for pomegranate, too.
How to store leftovers:
- Refrigerate: Pack pomegranate mousse brownies in an airtight container that can be refrigerated for several days.
- Freezing: Leftovers can be frozen for up to three months in a freezer-safe container.
- Defrost: Defrost overnight in the refrigerator for the best taste and texture.
Frequently asked questions
This is usually caused by too much flour. Do not scoop your flour when measuring it! Be sure to use a spoon and level method to measure the flour. First, sift the flour three times. Then, use a spoon to lightly put the flour into the measuring cup until it is overfull. Finally, use the back of a knife to level it. Also, do not overmix the batter because it can cause too much gluten, which will cause chewy brownies.
Brownies turn out cakey when they have too much baking powder, which adds lift to the batter, causing extra rise and a cakey texture. Not having enough butter in the mixture can cause this issue because the batter is drier and cake-like. Be sure to measure carefully. Cooking the brownies too long will also dry them out, so be sure to remove them at about 35 minutes.
Grainy mousse can result from overwhipped cream. When the cream is whipped too long, the milk may start to curdle. Also, the pomegranate seeds may not have been strained properly. Make sure all of the seeds are thoroughly ground and strained. Fine mesh straining is very important in this recipe. Finally, it may be the gelatin. If the gelatin was not properly bloomed, it may be lumpy.
If the cream is not whipped enough to come to stiff peaks for structure, it will not be able to set. I am using gelatin in my recipe, so there should be no problem, but it is still important to whisk the cream until it is stiff enough to stand on its own. There may also be too much liquid in the base mixture. Always double-check the amounts and measure carefully. Add a bit more cornstarch slurry if needed.
More brownie recipes to try:
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Pomegranate Mousse Brownies
Ingredients
For the Brownie Layer:
- 2 tablespoons softened butter for greasing the pan
- 4 large eggs
- 2 cups sugar
- 8 ounces melted butter 2 sticks
- 1¼ cups unsweetened cocoa sifted
- 2 teaspoons vanilla extract
- 1/3 cup all-purpose flour sifted
- 1/2 teaspoon kosher salt
For Pomegranate Mousse:
- 1 large pomegranate seeds only
- 1 1/2 cups whipping cream chilled
- 1/3 cup granulated sugar + 1 tablespoon
- 1 teaspoon corn starch + 2 tablespoon water
- 7 grams gelatin
- 2 tablespoons water
Instructions
For the Brownie Layer:
- Preheat oven to 300 degrees F.
- Spray a 8 inch springform pan with baking spray or grease with butter.
- In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
- Pour the batter into the pan and bake for 35 – 45 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached.
- When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.
For Pomegranate Mousse:
- Place seeds in a food processor and alternating between the grind and chop function, process the seeds until finally grinded. A liquid mixture will form. Strain the mixture into a bowl thru a fine mesh and discard the solids.
- Place a small sauce pan over medium-low heat, add the pomegranate mixture with 1/3 cup of sugar. Simmer for 10-15 minutes, stirring occasionally. Mix corn starch with 2 tablespoons of water until corn starch dissolves, add it to the pomegranate mixture. Keep, simmering on low heat, the mixture will reduce in volume by 1/3.
- In the meantime, in a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
- Remove pomegranate sauce from heat, add the dissolved gelatin and stir well to combine. Set aside to cool for 15 minutes at room temperature. Stir occasionally to avoid jellification.
- In the bowl of a stand mixer fitted with the wire attachment, place the remaining 1 1/2 cups of cream and 1 tablespoon of sugar and whisk until soft peaks form.
- Once the pomegranate sauce has cooled to room temperature, add it to the cream and whisk until incorporated and the mixture is stiff. Don't over mix or the cream will curdle. If you wish your mousse to be pinker, add in a few drops of pink gel food coloring at this point. To avoid over mixing, turn off the mixer, and stir in the ingredients manually with a spatula.
- Pour on top of the cooled brownie and level the top layer. Place in the fridge overnight, or for at least 6 hours.
- Before serving, remove from the fridge, dust with cocoa powder, run a knife thru cold water and cut.
Nutrition