No-Cook Pomegranate-Stuffed Brownie Recipe: Treat yourself to a delectable treat with our irresistible Pomegranate-Stuffed Brownies that don’t require any cooking. In order to create a sensational flavour experience, these decadent delights combine rich, fudgy brownies with bursts of sweet and tangy pomegranate arils.
No-Cook Pomegranate-Stuffed Brownie Recipe
What is the most enjoyable aspect? Because it does not require baking, this recipe is ideal for satisfying your craving for something sweet without requiring you to spend a significant amount of time in the kitchen. Learn how to make these heavenly brownies by delving into the recipe and finding out how to make them!
Ingredients
For the Brownie Base
- 2 cups of finely ground chocolate cookies (such as chocolate graham crackers or chocolate wafer cookies)
- 1/2 cup of unsweetened cocoa powder
- 1/2 cup of powdered sugar
- 1/2 cup of melted butter
- 1 teaspoon of vanilla extract
For the Filling and Topping
- 1 cup of pomegranate arils (seeds), divided
- 8 ounces of cream cheese, softened
- 1/4 cup of powdered sugar
- 1/2 teaspoon of vanilla extract
- 1 cup of whipped cream or whipped topping
- Additional pomegranate arils for garnish (optional)
Also See:
Pesto Prosciutto Breakfast Sandwich
Instructions
- The chocolate cookies that have been finely ground, the unsweetened cocoa powder, and the powdered sugar should be mixed together in a large kitchen bowl. In order to combine, thoroughly mix.
- After the butter has melted, add the vanilla extract to the ingredients that are already dry.
- After stirring, the mixture should come together and have the consistency of a thick dough that is slightly crumbly.
- Take a baking dish measuring 8 inches by 8 inches and line it with parchment paper, making sure to leave some overhang on the sides for easy removal.
- To create the base layer, press half of the brownie mixture into the bottom of the baking dish that has been prepared in an even manner.
- Cream cheese that has been softened should be beaten in a separate mixing bowl until it is smooth and creamy.
- The powdered sugar and vanilla extract should be added to the cream cheese, and the mixture should be beaten until it is all incorporated and smooth.
- Half of the pomegranate arils should be folded into the cream cheese mixture in a gentle manner. The remaining arils should be saved for an additional topping.
- While creating a smooth layer, spread the cream cheese filling over the brownie base that is already in the baking dish in an even manner.
- The remaining brownie mixture should be placed on top of the cream cheese layer, and it should be gently pressed down to create an even layer.
- Refrigerate the brownies for at least two hours, or until they have reached the desired consistency of being firm and set. Cover the baking dish with plastic wrap.
- The brownies can be removed from the baking dish by using the overhang of the parchment paper once they have been chilled.
- Prepare the brownies by cutting them into squares or bars of the size you prefer.
- The brownies can be finished off with a beautiful finishing touch by topping them with whipped cream or whipped topping and the pomegranate arils that were set aside before serving.
