Ingredients

Instructions

1. 1
   Preheat the oven to 375°F. Line an 8- x 8-inch baking pan with unbleached parchment paper.
2. 2
   In a small saucepan over high heat, bring the pomegranate juice and dates to a boil. Let boil for 1 minute.
3. 3
   While hot, add the pomegranate juice and dates to a food processor along with the oil. Cover and puree well, about 1 minute. Add the cocoa powder and cover and puree until well combined. Add mixture of the eggs, vanilla extract, salt, cinnamon and cayenne. Quickly cover and puree until creamy. Scrape down the sides of the food processor bowl, add the flour and puree until evenly combined.
4. 4
   Spread the brownie batter into the pan. Bake until just firm to the touch, about 15 minutes.
5. 5
   Cool completely on a rack and cut into 16 squares. Serve or store in a well-sealed container.