Recipe: Pomegranate Brownies
Deep Winter in Imbolc can feel monochrome, but the season’s fruits tell a different story. Pomegranate, with its bright ruby seeds, brings colour, freshness and a welcome burst of light to the greyest days. Here it’s paired with rich chocolate in an easy melt-together brownie: crisp on top, soft and fudgy within, and dotted with jewel-like seeds that make each bite feel a little celebratory.
Ingredients
100 g self-raising flour
100 g butter
50 g chocolate (dark, milk or a mix)
175 g muscovado sugar
2 large eggs, beaten
1 tsp vanilla extract
75 g pomegranate seeds, plus extra for sprinkling
Pinch of salt
Method
Preheat the oven to 160 C Fan. Grease and line a 20 × 20 cm tin.
Melt the chocolate and butter together over a low heat. Let the mixture cool slightly, then stir in the sugar. Add the eggs and vanilla extract and mix until smooth.
Fold in the flour, salt and pomegranate seeds. Pour the batter into the prepared tin, level the surface and bake for 20–25 minutes until the top is crisp but the centre still has a gentle wobble.
Leave to cool completely in the tin before cutting into squares. Finish with a scattering of extra pomegranate seeds.
A Seasonal Note
In Imbolc’s quiet, wintry stillness, pomegranates feel like tiny sparks of returning light: bright, vivid and full of promise. These brownies bring that brightness into the kitchen, balancing deep Winter comfort with a hint of early Spring colour.
