In cold winter mornings my motherly instinct everyday stopped me to wake my son up so early in the morning to get ready. Watching him sleep so peacefully with the warmness of closed doors and of course, quilt, makes me feel weak but I knew leaving apart the morning schedule, kids nowadays enjoy more in schools than at home. The stories and the happiness they share amongst their friends can be seen easily on their faces once they joined them.
But this doesn’t mean that we are late risers, even on holidays we are all out of bed before 7. When we were kids, I always leave difficult topics to learn in the morning and believe me it worked for us like magic, fresh morning make things easier and during those days my father had a habit of listening Bhajans. He starts playing them exactly at 4 a.m. though he wants to start them at 3 but my mom never allowed, so he settled down for 4, sometimes he secretly listens them in a very low volume and you know at 4, what was his first question? “Are the kids still sleeping?” I love my father and really consider myself blessed to have a father like him, I miss those memorable days and I kind of relive those beautiful days by sharing them with you.
I do the same with my son by waking him early I the morning so that he can enjoy full day long. In winters too I just asked him to get freshen up and start studying immediately. Even he loves this way. But for Persimmon Brownie you don’t have to wake early in the morning hehe….it can be made if you get up late.
This is an old post I made this brownie long time before. Persimmon pulp made it healthy. Again I replaced the plain flour with whole wheat flour, reduced the sugar and finally replaced the egg with thick yogurt. Cranberry threw a sour kick to it and with so much goodness how can a brownie go wrong.
Loved by everyone.
Important steps while making brownie.
- Do not beat the batter of brownie much because it will make it rise much and then it will fall down too. Simply whisking with a wooden spoon is enough
- Under cook it so that it remains moist and chocolaty.
- Lining of baking pan is very necessary.
Minimally adapted from Agricultural Institute
113 gms butter
2 oz bittersweet chocolate
1/2 cup of sugar (I reduced it to 1/3 cup)
1 egg at room temp.(I replaced it with 1/3 cup of thick yogurt)
1 teaspoon vanilla essence
1 cup flour (I used whole wheat flour)
3/4 cup persimmon puree
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup pecans (I used dried cranberry)
¼ cup milk (I added)
2 tbsp Cocoa powder (I added)
Preheat oven to 350 degrees. Sift all the dry ingredients. Microwave on high butter and chocolate for 1 minute. Grease and line a square 8-inch baking pan. Mix sugar in hot chocolate mixture, let it cool. Add persimmon puree and milk. Fold in dry ingredients, vanilla essence and cranberries. Pour this mixture into the prepared baking tin and bake for about 25 minutes or more if required.
Check out my other Persimmon recipes
Do check my other brownies recipes too