Red Currant Bakery

Pomegranate Chocolate Bark
0 Line a small baking sheet or tray with parchment paper.
15 Pour the arils through a fine mesh sieve and allow the excess juice to drain off.
16 Melt down the chocolate in a microwave safe bowl or in a double boiler on the stove.
17 Pour the drained arils into the chocolate and fold to combine until all of the arils have been coated.
18 Spread the chocolate coated arils into a thin layer over the parchment and then sprinkle with a bit of flaky salt.
19 Place the tray in the freezer to set while making the brownie batter.
Brownie Batter
3 Preheat the oven to 350 F and place a rack in the center of the oven.
4 In a microwave safe bowl add in the butter and light brown sugar. Microwave in 30 second intervals four times, whisking in between each one for about 20 to 30 seconds until the sugar is fully mixed into the butter each time.
5 Add in the cocoa powder, espresso powder, salt, and vanilla and whisk again.
6 Then crack in all 3 eggs, one at a time whisking until mixed in between each addition.
7 Pour in the flour and baking powder and whisk once more until just combined.
9 Line a 9" x 9" square metal baking pan with baking spray that includes flour. Or butter the bottom and sides and then line with one long rectangle of parchment paper for an easy lift out.
20 Remove the pomegranate chocolate bark from the freezer and give it a rough chop. Fold the bark into the brownies, don't worry about it being completely dispersed.
Bake
11 Pour the brownie batter into the prepared pan and smooth out the top if needed.
12 Bake the brownies in the hot oven for 20 minutes, then rotate 180 degrees and bake for another 15 to 20 minutes until the top is shiny and slightly cracked and the edges of the brownies are set.
21 Remove the pan from the oven. Leave them to cool all the way before glazing and topping.
Glaze & Top
23 In a medium bowl, whisk together the powdered sugar and pomegranate juice. It should be the consistency of honey, if it's too thick add a little more juice. If it's too runny add a bit more powdered sugar.
24 Drizzle the glaze over the brownies.
25 Strain excess juice off of the arils then sprinkle them over the glazed brownies.
26 Slice the set brownies with a hot knife to get clean cuts and serve immediately or store in an airtight container in the fridge.