These brownies have just a tint of orange color and just a pungent “bite” that make them perfect for a “hint” of Halloween. I love cream cheese brownies; and I’m never sure which I like best — the brownies or the swirled in cream cheese. I decided to add a ripe persimmon to the cream cheese filling of this delicious brownie recipe for a Halloween effect.
Persimmons grow well in Louisiana and ripen in the autumn. In past years I’ve had quite a harvest. Here’s my tree several years ago. I’m always looking for ways to use the fruit and decided to add a persimmon to the cream cheese swirl filling of a brownie recipe. A bit of a pungent surprise, just right for Halloween.
Making the Brownie Recipe
I have several favorite brownie recipes. This one uses unsweetened chocolate bars for flavoring rather than cocoa powder. The result is a flavorful brownie which isn’t either too rich or too much like a cake in texture. It’s a nice compromise. The cream cheese adds flavor which balances the chocolate and adding the persimmon gave quite a surprise. You don’t need an icing for this brownie. Here are the ingredients for the brownie portion of the recipe.
Although this the recipe isn’t difficult; it definitely is not “one-bowl” recipe. It took several mixing bowls; but I’d say the brownie is worth the effort. So let’s splurge on kitchen bowls and equipment. Here we go.
Line a baking pan with aluminum foil and then oil the foil. This makes it possible to easily hold the foil and lift the brownies out of the pan after baking for slicing.
I made the cream cheese filling of the recipe first and set it aside. The cream cheese should be at room temperature so it blends easily. The persimmon should be very, very ripe. You need an Hachiya-type persimmon which becomes soft and viscous when ripe for this recipe rather than a Fuyu persimmon. Mix all these things up with an electric mixer until they are very soft and creamy.
For the brownie portion of the recipe, melt the unsweetened chocolate bars and butter in a large pot on the stove. I made a “double boiler” by setting the pot over a skillet filled with water to a 1″ depth. This assures that the chocolate bars won’t “seize” up and become granular as they melt. Cream the eggs and sugar using the electric mixer. Sift the flour, baking soda and salt. Add the chocolate mixture and flour mixture to the creamed eggs and sugar along with vanilla extract. Pour into a oiled 9″x 9″ baking pan (or 8″ x 10″ pan) lined with foil. The batter is thick.
Pour the cream cheese and persimmon filling over the brownie batter in large spoonfuls. Use a knife to swirl in. Bake for 25 to 30 minutes. (Most cream cheese brownie recipes give instructions to save about 1/2 cup of the brownie batter out, placing this on top of the cream cheese layer–and swirl this in — which in hind sight made alot of sense.)
Remove from oven and cool to an easy handling temperature before trying remove the brownies from the pan using the foil to lift them out and to slice (I like these brownies warm). Cut into 24 small pieces. Dip a knife or spatula in warm water to help cut the pieces so that they don’t crumble.
These are delicious brownies with a pungent twist just right for Halloween. For a traditional recipe, omit the persimmon pulp substituting one large egg. Either way, enjoy the brownies!
Cream Cheese & Persimmon Brownies
- 8 oz package cream cheese, room temperature and soft
- 1/4 cup sugar
- pulp of 1 very ripe Hachai persimmon (1/3 cup pulp)
- 1/2 cup (1 stick) butter
- 1 oz (3 squares) unsweetened chocolate
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1-1/3 cup sugar
- 1 tsp vanilla extract
Method and Steps:
- Pre-heat oven to 350 degrees. Line a 9″ x 9″ baking pan (or 8″ x 10″ pan) with aluminum foil to overlap sides. Oil aluminum foil.
- To make cream cheese filling, add softened cream cheese to small bowl of electric mixer. Beat on medium-high speed until the cream cheese is very smooth. Add the sugar and persimmon pulp to the cream cheese and beat to combine. Set aside.
- Add water to large skillet to 1″ in depth. Set a large pot over the water to make a “double boiler.” Add unsweetened chocolate squares and butter to large pot. Set “double boiler” on stove. Bring water to boil, stirring chocolate occasionally until it melts. Remove from stove to cool slightly and set aside.
- Sift flour, baking powder and salt together in medium bowl and set aside.
- In another large bowl of electric mixer. add eggs and sugar. Beat on medium speed until the eggs are frothy.
- Add the chocolate mixture and vanilla extract to the eggs/sugar and mix with electric mixer on medium speed until combined.
- Add in flour mixture; beat until just combined.
- Pour into prepared baking pan.
- Drop heaping spoons of cream cheese and persimmon filling on top of the brownie batter. Use a knife to slightly swirl into the batter.
- Bake in preheated oven for 25 to 30 minutes or just until a toothpick comes out clean and brownies pull away from edges.
- Remove from oven. Cool until brownies can be handled. Use aluminum foil to lift brownies out of pan. Cut into small squares using a knife or spatula dipped in warm water.
NOTE: For a traditional cream cheese brownie, omit persimmon pulp and substitute one large egg in the cream cheese filling.
Have a safe Halloween this year!