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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.

Course Dessert
Cuisine American
Keyword Pomegranate Mousse Brownies
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 483 kcal
Author Catalina Castravet

Ingredients

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

Instructions

For the Brownie Layer:

  1. Preheat oven to 300 degrees F.
  2. Spray a 8 inch springform pan with baking spray or grease with butter.
  3. 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.
  4. 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.
  5. When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.

For Pomegranate Mousse:

  1. 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.
  2. 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.
  3. In the meantime, in a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Pour on top of the cooled brownie and level the top layer. Place in the fridge overnight, or for at least 6 hours.
  8. Before serving, remove from the fridge, dust with cocoa powder, run a knife thru cold water and cut.
  9. Enjoy!
Nutrition Facts
Pomegranate Mousse Brownies
Amount Per Serving
Calories 483 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 140mg47%
Sodium 284mg12%
Potassium 242mg7%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 42g47%
Protein 5g10%
Vitamin A 1045IU21%
Vitamin C 2.6mg3%
Calcium 46mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.