Just because Valentine’s Day has passed, doesn’t mean it’s time to move on from chocolate desserts. In fact, it’s never time to move on from chocolate desserts. Especially decadent ones like these lusciously chocolatey brownies made with two kinds of cocoa powder and swirled with tahini for a nutty, slightly bitter note, and then topped with sweet and tangy pomegranate curd, fresh fruit and whipped cream.
Now what is better than a brownie? A brownie bowl. We had the pleasure of testing out this Brownie Bowl Pan from USA Pan. USA Pan is one of our go-tos for quality bakeware. Check them out.
The brownies are very rich, lots of butter, sugar and eggs. I prefer a brownie to get all its chocolate flavor from cocoa, no melted or chopped chocolate, so this recipe is based accordingly.
Once all the wet ingredients get mixed together, the dry gets added in.
As stated above, I like to use both regular cocoa powder, and then a little black cocoa powder to really push the chocolate flavor over the edge.
Now if you don’t like tahini, you can leave it out altogether, or substitute with your favorite nut or seed butter.
If you don’t have a special brownie pan, just use an 8×8 inch baking pan lined with parchment paper. Put tahini on the very top and swirl.
What’s a brownie bowl without something delicious to put inside? This pomegranate curd was featured in our Chocolate Pavlova post last year and is still my favorite type of curd I have ever made.
The ingredients are fairly easy to find, save the pomegranate molasses, which might take some hunting for, depending on the selection at your grocery stores.
Most curds are finished at the end with a lot of butter. I found that this lessened the bright intensity of the pomegranate, so only a little butter is needed in this recipe to smooth it out.
And what’s a brownie bowl without fresh fruit and whipped cream to finish it off? So good!
Let us know if you have any questions or comments. Happy baking!
Tahini Swirled Brownies with Pomegranate Curd
Prep Time: 15 minutes
Cook Time: 30 minutes
115 g. (1/2 cup) unsalted butter, room temperature
57 g. (1/4 cup) unsalted butter, melted
285 g. (1 1/4 cup) sugar
3 large eggs, room temperature
5 g. (1 tsp.) vanilla bean paste or vanilla extract
90 g. (3/4 cup) all purpose flour
2 g. (1/2 tsp.) kosher salt
1 g. (1/4 tsp.) baking powder
1 g. (1 tsp.) espresso powder
44 g. (1/2 cup) regular unsweetened cocoa powder
11 g. (2 Tbsp.) black unsweetened cocoa powder
94 g. (6 Tbsp.) tahini
Pomegranate Curd, recipe follows
Additional Toppings: fresh fruit, whipped cream
Grease the brownie bowl pans or line an 8×8 inch baking pan with parchment paper. Preheat the oven to 350° F.
Place the room temperature butter, melted butter and sugar in the plastic whipping bowl with the single wire whisks. Cream together on medium high speed (between 4 and 5 o’clock) for 2 minutes.
Add the eggs and vanilla bean paste and cream for 1 minute more.
In a medium bowl whisk together the flour, salt and baking powder. Sift in both cocoa powders over the flour mixture, then whisk everything together.
Add the dry ingredients to the mixer and mix in on the lowest speed (12 o’clock) until fully incorporated.
For brownie bowls: Fill the brownie bowls about 2/3 of the way full with batter. Divide the tahini evenly among the bowls and then use a toothpick to swirl the tahini into the batter. Top with the remaining brownie batter.
For regular baking pan: Spoon all the brownie batter into the pan and spread out to form an even layer. Top with the tahini and use a toothpick to swirl it in.
For baking both: Bake for 20-25 minutes. Middle will still be soft but will set as it cools. Let cool in the brownie bowl pan for 10 minutes and then turn out onto a wire rack to finish cooling. If brownies are having trouble coming out, run a butter knife gently around the edges of the brownie, turn upside down onto cooling rack and give a firm whack. For baking pan, let cool for 15 minutes, then lift up parchment paper to remove brownies from pan and continue cooling.
Serve with desired toppings.
6 egg yolks
171 g. (3/4 cup) sugar
pinch kosher salt
86 g. (1/4 cup) pomegranate molasses
69 g. (1/4 cup) pomegranate juice
14 g. (1 Tbsp.) unsalted butter
In a medium saucepan, stir together egg yolks, sugar and salt until thoroughly combined. Whisk in pomegranate molasses and pomegranate juice. Cook over medium heat for 10-12 minutes until thickened, stirring constantly with a wooden spoon, or non-metal heatproof spoon or spatula.
Remove from heat and pour through a fine mesh strainer into a heatproof container. Whisk in butter until melted. Place parchment paper or plastic wrap directly on top of the curd to prevent a skin from forming. Place in the refrigerator for at least 4 hours until fully cooled. Once cooled, remove parchment or plastic wrap, cover with a lid and keep for up to 2 weeks in the refrigerator.
Whole Wheat Version
-Replace all purpose flour with 85 g. (3/4 cup) whole wheat flour. If milling at home, soft white wheat is recommend.
-If desired, replace the sugar with 215 g. (1 1/4 cup) Sucanat with honey. Replace the sugar in the curd with 129 g. (3/4 cup) Sucanat with honey.
-Follow instructions above.
Gluten Free Version
-Replace the all purpose flour with 90 g. (3/4 cup) of a measure-for-measure/cup-for-cup gluten free flour.
-Follow instructions above.