Preheat oven to 300 degrees F.

Place a baking sheet (parchment paper) in an 8-inch pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.

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 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. I find that 45 minutes for this recipe is perfect timing.

When done, remove from oven and let the brownie cool in the pan for 15 minutes before transferring to a wire rack.

In a large bowl, combine milk and pudding mix, blend well using a hand mixer.

In a different bowl, beat cream cheese and condensed milk until smooth. Using a spatula, manually fold in the whipped topping into the cream cheese mixture. Add the cream cheese mixture and vanilla bean seeds to the pudding mixture and stir until well blended.

Cut the brownie into small pieces.

In a trifle bowl or individual serving glass bowls, place half of the brownies, half of the pudding mixture, top with the remaining brownies, followed by the remaining pudding mixture. Garnish with pomegranate arils. Refrigerate 8 hours before serving.