So pomegranates are finally in season – and actually looking good and not just finally on the shelves. So I decided to make that recipe that inspired me all the way back when I started my baking adventures. So I returned to the Pomegranate Green Tea Cupcakes from chockylit. I used the same green tea cupcake recipe as I did on round 1, and while I was inspired by chockylit’s frosting I ended up being a bit squicked by the uncooked egg-whites as a foam thing and made a somewhat soupy cream cheese frosting instead.
This time around I was looking for something simple but rich and delicious. These cheesecake swirl brownies from Ooh, Look… caught my eye. I’ve converted the ingredients below for a more American and measuring cup prone audience. 🙂