This recipe was created solely as a vehicle for pomegranate molasses. I saw the molasses in the Asian market and less than a week later had to go back and buy a bottle of it. My first attempt at creating this recipe wasn’t quite right so I left out a few ingredients and this time they were perfect. The brownies are chewy and fruity and the addition of pistachios and figs add to the overall Persian flare as well as increasing the layers of flavors and textures. I may have to try these at a later date using honey instead of agave nectar.

8 oz unsweetened chocolate, chopped fine
2 eggs
1 cup date sugar
1/4 cup agave nectar
1/3 cup margarine
2 Tbs sour pomegranate molasses
1/4 tsp baking soda
1/4 tsp salt
1/4 cup pistachios, chopped (optional)
1/4 cup dried figs, chopped (optional)

Preheat oven to 350* F. Prepare a 9” square baking pan with margarine and date sugar. Combine the chocolate and margarine in a double boiler until chocolate is melted. Remove from heat and stir in the pomegranate molasses, baking soda and salt. Stir in the date sugar, eggs and agave nectar. Mix with a wooden spoon or rubber spatula until the batter is thick and glossy. Add nuts and figs if desired and mix until evenly combined. Pour the batter into the prepared baking dish and bake for 20 minutes. Remove from oven and cool on a baking rack. Serve once cool.