- Preheat oven to 350 degrees. Lightly grease 8 x 8 baking pan (spray olive oil works great).
- In a medium mixing bowl, combine melted butter and 2 eggs. Stir well by hand.
- Gradually combine dry brownie mix into wet mixture, stirring by hand until well blended.
- Stir in ½ cup of pomegranates, saving the rest to top brownies with.
- Pour mixture evenly into prepared pan and top with remaining seeds and chopped pecans.
- Bake for 25-30 minutes or until sides of brownies begin to pull away from pan.
- Allow to cool completely on wire rack.
- Slice into desired servings or use cookie cutter to create desire shapes. If using a cookie cutter, place it as close as possible to edge of previous cutout to maximize the amount of brownie available.
- Decorate with confectioners sugar, sprinkles or icing. Enjoy!
