Double-chocolate pomegranate brownies

1 cup bottled or juiced pomegranate juice to make 1/2 cup of syrup*
3 ounces unsweetened chocolate
1 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla
1 cup all-purpose flour
Vanilla ice cream

Preheat oven to 350 F. Grease a 13 x 9 x 2-inch baking pan.

To prepare syrup, combine juice and 3/4 cup of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1/2 cup, stirring frequently.

Microwave unsweetened chocolate and butter on high for 1½ -2 minutes until butter is melted. Stir until chocolate melts. Stir in sugar. Whisk in eggs and vanilla. Add flour, chocolate chips and nuts. Stir well. Spread into prepared pan.

Drizzle 1/4 cup of the syrup over batter; swirl with a table knife to create marble-like effect. Bake for 25 minutes, or until top is firm. Do not overbake. Cool in pan for 15 minutes. Transfer to a wire rack and cool for at least 1 hour. Makes 20 Brownies. Serve with ice cream and put rest of syrup over it.