spicy brownies with pomegranate syrup

24 servings — 30 minutes

A brownie recipe with a kick, topped with a chili-infused pomegranate syrup.

I put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but I recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.

You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a touch of fancy without too much effort.

Substitutions

Fat : Use 60 g (~1/4 cup) vegan butter instead of oil. If you do this, you'll have to heat the cocoa powder, butter, salt, sugar and spices in a double boiler or any small pan placed over a pot of gently simmering water. When you mix the chocolate/butter mix with the flour, beat vigorously (40-50 strokes) with a spatula so that the fat doesn't separate when baking. Alternatively, you can use coconut oil, but it will alter the base flavor of the brownies in a big way. It's better to use neutral oils, like sunflower. A final option is to use 100% vegan butter, if you want to do this add 145 g (~10 tbsp) to your recipe instead of the canola oil and pumpkin.

Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of the kitchen project.

brownies

flax seeds 30 g
canola oil 75 ml
pumpkin 45 g
granulated sugar 200 g
cocoa powder 80 g
salt 1.25 g
chili pepper flakes 30 g
cayenne pepper powder 5 g
all purpose flour 65 g

syrup

chili pepper flakes 5 g
cayenne pepper powder 5 g
pomegranate juice 475 ml

topping

pomegranate 2