Persimmon Brownies Recipes

CHOCOLATE PERSIMMON MUFFINS

Steps:

• Preheat the oven to 350ºF (180ºC). Butter eight of the inserts of a muffin tin (with a 1/3-cup capacity each).
• Sift together all of the dry ingredients into a bowl, pressing through any lumps of leavening, then tilt any bits of grain left in the strainer back into the mixture.
• In a stand mixer, or by hand, beat the butter with the brown and granulated sugars until light and creamy, for three to five minutes.
• Add the eggs one at a time, scraping down the sides of the bowl to make sure they're incorporated.
• Add the yogurt, then half of the persimmon puree.
• Stir in half of the dry ingredients, then add the remaining persimmon puree.
• Gently mix in the remaining dry ingredients until almost incorporated, then fold in the chocolate chunks and any chocolate dust.
• Divide the batter into the muffin tins and if there are any bits of persimmon visible in the batter, lift them out with a spoon and distribute them over the top.
• Bake the muffins for 30 to 35 minutes, rotating the muffin pan midway during baking. The muffins are done when they still feel still soft in the center and spring back lightly when pressed.
• Let the muffins cool for a few minutes, until you can handle them, then lift them out of the pan and set them on a cooling rack.

PERSIMMON BROWNIES

Steps:

• Cream butter and sugar together; add persimmon pulp, buttermilk and eggs.
• Then add dry ingredients and mix well.
• Pour into 10x12 baking dish and bake at 350 degrees for 45 minutes.
• Top with icing when cooled.
• To prepare icing: Cream butter and cream cheese together; add vanilla, cream and then add powdered sugar.
• Spread on brownies, sprinkle with pecans.

BROWNIES

Steps:

• Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with parchment paper, leaving an overhang on all sides; set aside.
• In a medium bowl, combine butter and chocolate and place over (but not touching) simmering water; stir occasionally until melted and smooth. Remove bowl from heat and whisk in sugar. Add eggs, one at a time, until incorporated. Add cocoa powder and salt. Fold in flour and mix until combined.
• Pour batter into prepared baking pan and transfer to oven; bake until set and a cake tester inserted into the center comes out with crumbs but is not wet, 35 to 40 minutes. Remove from oven and let cool for 15 minutes before removing brownies from pan. Let cool completely on a wire rack before cutting. Brownies can be stored in an airtight container for up to 3 days.