Persimmon and walnut brownies, a delicious variation of classic brownies with two autumn ingredients. Soft and tasty, this cake requires very little baking powder and very ripe persimmons. In fact, just one is enough to give the cake its characteristic softness and to avoid using butter and milk. Ideal for breakfast or snack, brownies are actually American chocolate cookies, so called because of their brown color. Another characteristic is that they are cut into squares and usually contain nuts, as in my case. Below, I leave you another version of this beloved dessert, while at the end of the recipe I answer the most common questions.
#adv
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 9 pieces
- Cooking methods: Electric Oven, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup sunflower oil
- 1/2 cup sugar
- 1 persimmon (ripe)
- 1 tsp baking powder
- 2 eggs
- 1 cup walnut halves
- 1/2 cup dark chocolate
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Mold
- 1 Small Bowl
Steps
To make the persimmon and walnut brownies, first melt the dark chocolate. I chose to do it in the microwave in intervals for 90 seconds, but you can use the bain-marie method.
Clean the persimmon by removing any seeds, stems, and peeling off the skin.
In a large bowl, beat the eggs with sugar using electric whisks until you get a frothy mixture.
Then add the melted chocolate.
Add the persimmon pulp.
Add the flour, a pinch of salt, and the baking powder required for this recipe.
Continue to work everything with the electric whisks until you obtain a homogeneous mixture.
Add 70g of walnut halves to the batter, whole or chopped depending on your preferences.
Use a spatula to incorporate the ingredients well together, making sure to scrape down the sides of the bowl.
Wet and squeeze a sheet of parchment paper and place it in the 8 x 8 inches mold required for this recipe. Make it adhere well to the sides and pour in the mixture.
Bake in a preheated fan oven at 356°F for 33 minutes in the middle section of the oven. After this time, turn off the oven, open the door and let the cake rest for 5 minutes. Let it cool completely before removing it from the mold and removing the parchment paper. Cut it into 9 squares when serving.
Persimmon and walnut brownies can be stored for up to 5 days in an airtight container away from drafts and sources of light and heat.
FAQ
Can I substitute walnuts with other nuts?
Of course, hazelnuts and almonds work well with persimmons.
