Secret Weapon Brownies + Enter to Win a Trip to Spain (Yay)!

I’ve always been the world’s slowest eater according to family and friends.

• I take tiny bites to draw out the time that I spend with a really good chocolate cake.
• I distract myself by chatting and forgetting that I have to eat even if it’s delicious dim sum.
• I sometimes pick at my bento boxes and eat the good parts (ie. not the rice) then slowly eat the not-so-good parts (ie. the rice).

Then, D came along. He is the boss, and he won’t put up with my slow-eating habit. In fact, cooking and baking has to be done in ultra speed too.

So during the holidays, any baking had to be made with easy-to-find ingredients, quick and super delicious. Here is the recipe that did the trick:

Brownies! But, brownies with a secret weapon: Persimons®.

Growing up, my mom bought the short and stout persimmons for the family. They took awhile to ripen and sweeten, but Persimons from Spain are different.

So, here is the recipe! Most of the ingredients are likely already in your fridge and pantry:

Jam
1 Persimon®, peeled and chopped
⅔ cup (150 mL) sugar
1 tsp (5 mL) lemon juice

Place the chopped Persimon® in the bowl of a food processor and puree until smooth. Pour the puree into a saucepan. Add sugar and lemon juice stirring slowly over medium low heat until the consistency of jam. Approx. 5 minutes. Set aside.

Brownie
½ cup (125 mL) unsalted butter
5 oz. (150 g) bittersweet chocolate (70%)
⅔ cup (150 mL) granulated sugar
¼ cup (50 mL) Persimon® jam
3 large eggs
1 pinch of salt
1 tsp (5 mL) vanilla
¾ cup (175mL) all-purpose flour

Grease an 8 X 8 inch (20cm) baking pan and line bottom with parchment paper, leaving a 1 inch (2.5cm) overhang on two sides. Place butter and dark chocolate in a sauce pan over low heat and melt until smooth. Add sugar and stir until dissolved. Add the Persimon® jam, stir and remove from heat.

In a large mixing bowl, beat eggs with a pinch of salt and vanilla until slightly foamy. Add sifted flour and blend until just incorporated. Being careful not to over mix. Pour the brownie batter into the baking pan.

Bake for 30 minutes or until a cake tester comes out clean. Remove from the oven and spread the remaining Persimon® jam over the top of the brownie while it is still hot. Allow to cool completely before cutting into 2 inch squares.

Makes 9 servings

Tah-dah! Easy peasy brownies with Persimons. Cy helped me with the garnishes – sliced persimons and some lemon!

Source: www.persimonsays.com

NOW, THE BIG CONTEST

Roundtrip charter airfare for two (2) to Spain from the closest available gateway offered by D.O. Kaki Ribera del Xúquer.

• Accommodations for two (2) for seven (7) nights at a 4-Star Hotel, located in downtown Valencia, based on single room double occupancy.
• Breakfasts for 7 days for 2 people.
• Transfers in destination country (From and to Airport /Hotel only)
• Taxes are included.

Contest closes: January 31st, 2015 at 11:59 P.M. E.S.T.

Fill out the contest entry form here.

NOTE: This was a blogger opportunity presented to me by the good people at Persimon and @savvari – thank you!