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Persimmon Blondies with Brown Sugar Icing

Every year around Halloween time, our neighbor Kevin brings over a bag of beautiful persimmons. He has a persimmon tree in his yard that he protects all summer from birds and animals. His tree produces persimmons of the perfect color, texture and filled with juicy sweet goodness. Thank you, Kevin. We are lucky to be your neighbors!

This year I decided to try making persimmon blondies with Kevin’s persimmons. The result? Let’s just say that they were so good I had to mediate arguments amongst my teenagers…..you know, the fights siblings have about who had how many, “the last one is mine” and so on?? I will be making another batch today for after school to restore peace to my home.

What is a Blondie, you ask? These Blondies have nothing to do with 70’s pop stars or fair haired lovelies. Imagine a brownie without chocolate. Blondies and brownies don’t use leavening agents, don’t rise much when baked and have a more dense texture compared to cake. Diced persimmon makes these blondies sweet and moist with a yummy bite of fruit.

We kept the persimmons in a brown paper bag on the kitchen counter for about a week after Kevin brought them over. I wanted them nice and soft for cooking.

The flesh of a ripe persimmon can be scooped out with a spoon. Persimmon skin is edible, but it doesn’t soften as much as I wanted for this Blondie recipe. So I just used the flesh.

Dice the skinless persimmons into small bite-sized pieces. The amount in this picture came from 4 persimmons and equaled approximately 1 cup.

If you are feeding a family or bringing these to a party, consider doubling the recipe. The brown sugar icing has a melt-in-your-mouth quality that people love. Adding it to persimmon blondies is like doubling down on the wow factor. In other words, Persimmon Blondies with Brown Sugar Icing will disappear rapidly.

Enjoy!!

Jessica

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Persimmon Blondies with Brown Sugar Icing

Course Dessert
Cuisine American
Keyword Blondies, Brown Sugar, Persimmon
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 12
Author Jessica Nelson

Ingredients

Blondies

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 cup flour
  • 1 cup persimmon, skinned and diced

Brown Sugar Icing

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 1 cup powdered sugar

Instructions

Blondies

  1. Preheat oven to 350 degrees. Line an 8x8 baking dish (I used a glass dish) with parchment paper. 

  2. In a large bowl, mix together melted butter and brown sugar. Mix until creamy and combined. 

  3. Add in the egg, vanilla and salt until combined. Next add the flour, about 1/3 cup at a time until all combined. Next, fold in the diced persimmons and gently mix until they are integrated and evenly distributed into the batter. 

  4. Bake for 25-30 minutes, making sure a toothpick inserted into the center comes out clean. 

  5. Cool the dish on a wire rack. Frost when cool to the touch.  

Brown Sugar Icing

  1. Melt butter in a medium sized saucepan over medium-low heat. Add brown sugar and milk. Stir mixture and bring to a boil. As soon as mixture starts to boil, remove from heat and cool for 5 minutes. 

  2. Add in powdered sugar and mix until all lumps disappear. 

  3. Pour/spread icing onto cooled blondies. Cut into 12 squares once icing has set and cooled.