Ingredients for Persimmon Brownies
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter (for icing)
- 1 cup persimmon pulp (about 2 medium persimmons, pureed)
- ½ cup buttermilk
- 2 large eggs
- Flour
- Baking Soda
- Baking Powder
- Nutmeg
- Cinnamon
- 4 ounces cream cheese (for icing)
- 1 teaspoon vanilla extract (for icing)
- ½ cup chopped pecans
- 2-3 cups powdered sugar (for icing)
- 2-4 tablespoons heavy cream (for icing)
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How to Make Persimmon Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 10x12 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Add 1 cup persimmon pulp (about 2 medium persimmons, pureed), ½ cup buttermilk, and 2 large eggs. Mix well.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared baking pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- **To prepare the icing:** In a medium bowl, cream together ½ cup (1 stick) unsalted butter and 4 ounces cream cheese until smooth.
- Add 1 teaspoon vanilla extract and 2-4 tablespoons of heavy cream (add more for desired consistency).
- Gradually add 2-3 cups powdered sugar, mixing until smooth and creamy.
- Spread icing over cooled brownies and sprinkle with ½ cup chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
262g
Fat
52g
Carbs
27g
