Pomegranate Mousse Brownies

Catalina Castravet
By Catalina Castravet
5 from 2 reviews

Brownies and Bars Christmas Recipes Desserts Holiday Food Valentine's Day

Cook time Cook time: 1 hour

Last updated on June 18th, 2021 at 04:21 pm

Pomegranate Mousse Brownies are silky smooth loaded with chocolate and topped with a luxurious mousse Pomegranate. In honor of October Breast Cancer Awareness month, I am sharing these sweet brownies that are festive and delicious.

I love making rich and creamy chocolate desserts like my famous Best Chocolate Banana BreadGerman Chocolate Cupcake, and Chocolate Baileys Poke Cake.

Pomegranate Mousse Brownies

These Pomegranate Mousse Brownies are super chocolaty, smooth, and with a dense brownie layer. They are topped with an airy and creamy pomegranate mousse. The mousse is perfect in combination with the brownies because it balances the richness of the dessert. In addition, it cuts the edginess of the chocolate overload that we have here.

If you have been reading my blog for a while, you probably know that my grandfather passed away from breast cancer. He was an avid dessert lover, so I wanted to create a pink dessert for Breast Cancer Awareness Month to honor his memory. I am sure he would’ve loved these Pomegranate Mousse Brownies that are sweet and chocolaty. Any family that was touched by cancer is a survivor. It’s a very hard road emotionally, and physically for all people involved.

The Pomegranate Mousse Brownies are very easy to make. I baked mine in a round springform pan, to give them the look of a cake. However, you can bake them in a brownie pan, and cut them into bars, whatever you prefer. It’s probably too early to talk about Christmas, but can you imagine how festive these Pomegranate Mousse Brownies would look on your dessert table?!

Why You’ll Love These Pomegranate Mousse Brownies:

  • Firstly, they are rich and chocolaty and are a show stopper dessert.
  • Also, ingredients are easy to find, and minimum prep work is needed.
  • It is perfect for brunch parties and for bigger crowds.
  • Lastly, they are perfect for special occasions like October Breast Cancer Awareness Month or Valentine’s Day.

How Long Will Pomegranate Mousse Brownies Stay Fresh?

The brownies can be stored wrapped in plastic wrap at room temperature for about 4-5 days.

Can You Store and Freeze these Pomegranate Mousse Brownies?

Absolutely! These brownies freeze well. First, cool the brownies completely and fully wrap it in plastic wrap, tightly. After, wrap them in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.

Tools/Ingredients I used to make these Pomegranate Mousse Brownies:

  • Non Stick Baking Pan – I use it for many recipes, brownies, fudge and blondies, the quality is great and it will last you a long time
  • Unsweetened Cocoa Powder – delicious flavor, it will make any chocolate dessert amazing
  • Gel Food Coloring – this set comes in a variety of colors and it won’t add extra water to your recipe
Pomegranate Mousse Brownies are silky smooth loaded with chocolate and topped with a luxurious mousse Pomegranate.

Pomegranate Mousse Brownies

Pomegranate Mousse Brownies are silky smooth loaded with chocolate and topped with a luxurious mousse Pomegranate.
5 from 2 votes
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 483kcal
Author: Catalina Castravet


For the Brownie Layer:

  • 2 tablespoons soft butter (for greasing the pan)
  • 4 large eggs
  • 2 cups sugar
  • 8 ounces melted butter (2 sticks)
  • cups cocoa (sifted)
  • 2 vanilla beans (seeds only)
  • 1/3 cup flour (sifted)
  • 1/2 teaspoon kosher salt

For Pomegranate Mousse:

  • 1 pomegranate (seeds only)
  • cups whipping cream (chilled)
  • 1/3 cup sugar (+ 1 tablespoon)
  • 1 teaspoon corn starch (+ 2 tablespoon water)
  • 7 grams gelatin
  • 2 tablespoons of water


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 you will curdle the cream. 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 gently mix 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.
  • Enjoy!


Calories: 483kcal | Carbohydrates: 52g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 140mg | Sodium: 284mg | Potassium: 242mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1045IU | Vitamin C: 2.6mg | Calcium: 46mg | Iron: 1.7mg
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Julie @ Julie's Eats & Treats

What a great reason to make these delicious pink treats!



Do you put the processed seed/pulp through a strainer?


Hi Luisa, YES I DO! God, I can't believe I missed to include that step, I have updated the post. But yes, I did strain the mixture thru a fine mesh and discarded the solids.


I thought it looked too smooth not to have been strained. Beautiful looking dessert BTW. Nice job !


Thank you Luisa, and thank you for taking the time to comment. I hope you have a great weekend :)



Wow I think I just fell in love with this recipe!!! YUMMMMMMMMYYYYY!!!! It looks fantastic, your photos are amazing and I love everything about this!


Thank you Stef, its really good!


Dini @ The Flavor Bender

These are exceptionally beautiful brownies!! Oh my god! Plus I love pomegranate!


Thanks Dini, the combo is amazing!


Ciao Florentina

So sorry to hear about your grandpa, I miss mine a lot too. These brownies are the most beautiful brownies I have ever seen and I'm going to make them for the Christmas time! xo's I wish I could give you 10 stars !


Thank you Florentina, I hope you love them!


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These are the most prettiest brownies! Made with pomegranate mouuse.. YUM! Pinned on my Christmas Ideas board to inspire me this Christmas!!


Thank you for the pin love Johlene!


Kylee @ Kylee Cooks

What a beautiful color these are!


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