A simple recipe adapted from my main recipe. Crazy tasty and easy to throw together. Did it out of boredom when I had a persimmon just ready for cooking. It's fruity, subtly spiced, and crazy sweet. Very different from normal persimmon cake or pudding, it seems to straddle the fence between the two.I'm actually quite happy with the result, so much so I plan to serve them at Thanksgiving. Seriously, this thing is crazy good.
Ingredients
- 1/2 cup of butter, melted
- 1 cup of tightly packed dark brown sugar
- 1 egg, lightly beaten
- 1 teaspoon of vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon of baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of cinnamon
- pinch of nutmeg
- pinch of allspice
- 1 cup of persimmon puree from (1 large hachiya persimmon)
Method
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, spices and salt, mix it all together.
4 Place the pulp from the hachiya persimmon into a food processor and puree. Add to the blondie mixture and whisk very well.
4 Pour into the pan and spread evenly. Bake for 25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Makes 9 blondies.
You've convinced me. I love persimmons, but I find I can't eat them raw for some reason. These blondies are definitely going on the "must make" list around here.
ReplyDeletei'm in. looks delicious
ReplyDeleteOoh, wish I would have seen this yesterday. Instead I made a persimmon spice cake that was also crazy good. I'll save this recipe for my next CSA share.
ReplyDeleteThank you for posting, it seems hard to find good persimmon recipes for some reason. Looks delish!
ReplyDeleteI am absolutely going to make these, one of my coworkers is planning to bring in a bunch of persimmons from her tree!
ReplyDeleteOk, I must confess I've never had a persimmon before. But having already tried your blondies courtesy of Simply Recipes, I might have to give this a go. :-)
ReplyDeletei tried these today...albeit with a tiny change - shortening instead of butter. i have to say i was a bit disappointed. i was eagerly awaiting the ripening of my persimmons to make these but i didn't find them to be very flavorful.
ReplyDeleteThese were interesting! It was my first time cooking with persimmons, and I loved the puree. I used half cake flour (because I ran out of AP!), so the blondies were more cakey than brownie-like. BUT, I loved them anyway. The flavor was subtle, but I bet if my persimmons had been more ripe this would have been better.
ReplyDeleteI'm glad you were bored and whipped up this recipe, Garrett!
Just made these, thay are great. I've had to stop myself from eating more that a quarter of the pan!!! I used 1 third Quinoa flour and walnuts which gave a really nutty quality... Fantastic!
ReplyDeletemade these today and they are very cakey....and dense...disappointed...don't know what I did wrong....
ReplyDeleteI posted in June 22....I didn't like the blondies but it was a hit with my staff at work....a great recipe for people who like a very moist cakey type product...I did fold in 1/4 c of dark chocolate buttons and 1/4 c of shredded coconut...cardomon instead of other spices and grated white chocolate on top...before serving...
ReplyDeleteI made these. They were delicious but used the fuyu persimmon instead as that was all I had. The fuyu is my favorite fruit for fall. Thank you for this delicious recipe!
ReplyDeleteI love this recipe!!! So far I've baked persimmon blondies, applesauce blondies, and now pumpkin blondies....all using this same recipe :) hmmm what'll be next?
ReplyDelete