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<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — spicy brownies with pomegranate syrup</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>spicy brownies with pomegranate syrup</h1><h2>24 servings — 30 minutes</h2><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup.jpg'/><div class='col2'><p>A brownie recipe with a kick, topped with a chili-infused pomegranate syrup.</p><p>We put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but we recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.</p><p>You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a 'touch of fancy'.</p><p><b class='head'>Substitutions</b></p><p><b>Fat :</b> 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.</p><p>Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.</p></div><dl class='ingredients'><h3>brownies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>15 g, ground</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>75 ml</u></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a><u>45 g</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>200 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>60 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>30 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>5 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>60 g</u></dt></dl><ul class='instructions'><li>Position oven rack on lower-third of oven, and preheat it to <u>160 °C (325 °F)</u>.</li><li>In a small bowl add <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>.</li><li>In a bowl, combine <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> with <i>45 g (1/3 cup)</i> of <a href='pumpkin.html'>pumpkin purée</a>, <i>200 g (1 cup)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>60 g (~3/4 cup)</i> <a href='cocoa_powder.html'>unsweetened cocoa powder</a> and a <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until contents are well mixed.</li><li>Stir in the flax 'egg', as well as the <i>30 g (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>red pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='cayenned.html'>cayenne powder</a>. Add <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be thick.</li><li>Grease a 8X8 baking dish with vegetable oil, pour batter and spread evenly. Bake for <u>20-25 minutes</u>, or until knife comes out with a few moist crumbs. Let cool. Cut in 24 or 16 squares.</li></ul><dl class='ingredients'><h3>syrup</h3><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>5 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>5 g</u></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a><u>475 ml</u></dt></dl><ul class='instructions'><li>Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 g (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to half.</li><li>Let cool, the syrup will thicken when cooled.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b></a><u>2</u></dt></dl><ul class='instructions'><li>Top brownies with the <a href='pomegranate_seeds.html'>seeds</a>, of two fresh <a href='pomegranate.html'>pomegranates</a> (read about <a href='pomegranate_seeds.html'>a technique</a> on how to remove the seeds) and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>