Tag Archives: brownies

Black Sapote Brownies

When life hands you black sapote… bake brownies! Black sapote (Diospyros nigra) is a species of persimmon traditionally enjoyed by Indigenous communities in Mexico and Central America. Later introduced to Florida by Spanish explorers, it is harvested locally during the winter months, with peak season from December through March.

Often called the “chocolate pudding fruit,” black sapote has dark brown, custard-like flesh with a mild flavor and luxuriously rich texture. It’s delicious eaten on its own or blended with dates for a naturally sweet “chocolate” pudding mix. You can even spread it on toast as a local alternative to manufactured hazelnut spread.

I first tasted black sapote at last month’s Signature Series event hosted by Community Harvest SRQ and CocoRootz, where the ever-inspiring Robin Greenfield spoke about living in reciprocity with the land. Another member brought a few ripe fruits to share, and I was lucky enough to take some home—where they found their way into these brownies. In these brownies, black sapote adds moisture and depth, creating a soft, fudgy texture with wholesome sweetness.

Enjoy!

Ingredients

  • ½ cup coconut oil, melted
  • ½ cup sugar
  • ⅔ cup cocoa powder
  • ¾ tsp salt
  • ½ tsp baking powder
  • 2 eggs
  • 1 cup very ripe black sapote pulp (about 2 fruits, flesh soft and pudding-like)
  • 1 tsp vanilla extract
  • 1 cup of flour (I use whole wheat flour, but all-purpose flour or gluten-free alternatives also work well)
  • ½ cup melted chocolate
  • Optional toppings or mix-ins: cacao nibs, pecans, dried mulberries, coconut flakes

Method

  • Preheat oven to 325°F.
  • Line an 8×8-inch pan with parchment paper or lightly grease with non-stick spray.
  • In a bowl, combine melted coconut oil, sugar, cocoa powder, salt, and baking powder. If the mixture is still warm, allow it to cool to room temperature.
  • Add eggs, black sapote pulp, and vanilla. Beat until smooth.
  • Stir in the flour until just combined, then gently fold in the melted chocolate.
  • Pour batter into the prepared pan and smooth the top.
  • Bake for about 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs for fudgy brownies (longer for a firmer texture).
  • Allow to cool before slicing.
  • Serve on its own or topped with coconut milk ice cream for a delicious à la mode treat!