Persimmon Brownie

Kathy’s Decadent Persimmon Brownies 

Nutrition information for persimmon brownies.

1 cup rolled oats, ground (or any grain flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cocoa powder

1 1/4 – 1 1/2 cup (315 – 383 g) persimmon puree, frozen or fresh
1 tablespoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup chopped pecans (optional)
1 large egg

I like using a food processor to create “flour” from the oatmeal and then stir the other ingredients. Omitting the chocolate chips and pecans will save 27 and 7 calories/serving respectively.

1. Grind oatmeal in food processor till fairly fine. Add next 3 dry ingredients and pulse to stir. Pour out dry ingredients and set aside. (can be stored in ungreased baking pan)

2. Put persimmon puree (thawed if frozen) into food processor. Check carefully for any remaining seeds. Pulse until smooth. Add Vanilla and egg. Pulse till foamy. Add pecans and chocolate chips. Pulse to mix.

3. Add dry oatmeal mix to puree mix and pulse to stir till well combined. Scrape down sides.

4. Pour mixture into greased 8 x 8 pan. Bake at 350 for 18 minutes or less. Makes 16 servings.

Amounts for doubling Recipe
2 cup rolled oats, ground (or 1/2 cup any grain flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder

2 ½ – 3 cups (315 g) persimmon puree, frozen or fresh
2 tablespoon vanilla
1 cup chocolate chips
1 cup chopped pecans
2 large eggs