Pomegranate Mousse Brownies
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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 Mousse Brownies that are festive and delicious.
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 of 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 spring form 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?!
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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 occasion 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! This 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 month. 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
Pomegranate Mousse Brownies are silky smooth loaded with chocolate and topped with a luxurious mousse Pomegranate.
- 2 tablespoons soft butter for greasing the pan
- 4 large eggs
- 2 cups sugar
- 8 ounces melted butter 2 sticks
- 1¼ cups cocoa sifted
- 2 vanilla beans seeds only
- 1/3 cup flour sifted
- 1/2 teaspoon kosher salt
- 1 pomegranate seeds only
- 1½ cups whipping cream chilled
- 1/3 cup sugar + 1 tablespoon
- 1 teaspoon corn starch + 2 tablespoon water
- 7 grams gelatin
- 2 tablespoons of water
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.
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.
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