1/2 cup melted coconut or olive oil
1 1/4 cup organic cane sugar
3/4 cup cacao powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup gluten-free or regular all-purpose flour
1/3 cup pomegranate seeds
2 tablespoons cacao nibs or chocolate chips
Preheat the oven to 350 degrees and line an 8 x 8 baking dish with parchment paper.
In a large mixing bowl, whisk together the coconut oil, sugar, cacao powder and salt. Then mix in the vanilla and eggs. Then add in the flour and mix until it becomes smooth.
Pour the batter into the lined baking dish and sprinkle the pomegranate seeds and cacao nibs on top. Bake for about 40 minutes. To test for doneness, the edges should be hard and formed and a toothpick into the center should come out slightly wet.
Take the brownies out of the oven and sprinkle them with high quality sea salt.
The final step is very important! Allow the brownies to cool completely before cutting and serving.