It wasn’t until midway through writing this book that I laid hands on persimmons for the first time in my life. All of the recipes were tested, written, and perfected, but I simply couldn’t allow these beautiful fruits to stay out of the picture. Mildly flavored, somewhat like a floral melon and citrus, their unique flavor and orange-reddish color lends incredible depth to the standard chocolate chip blondie.
In the bowl of your stand mixer, cream together the margarine and brown sugar thoroughly. Once homogeneous, incorporate the vanilla and persimmon pulp, beating until smooth. Set aside.
In a separate bowl, sift together the flour, five-spice powder, baking powder, and salt, mixing to distribute the dry ingredients evenly. Add in the chocolate chips, tossing to coat, and slowly add this mixture into your stand mixer. Stir just enough to bring the batter together, and then smooth it evenly into your prepared pan.
The blondies may still be slightly gooey in the inside, but they will continue to cook once removed from the oven. Besides, they are “fudgy” bars, so you don’t want them to dry out! Wait for the blondies to cool completely before cutting.
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