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Palmer House Brownie Recipe (Rich, Fudgy, and Historic!)

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This Palmer House Brownie Recipe brings a taste of history and decadence to your kitchen! These brownies are legendary, originating from the Palmer House Hotel in Chicago in the late 19th century. They're known for their incredibly rich, fudgy texture, dense chocolate flavor, and a unique apricot glaze that sets them apart. I love how this recipe is a classic for a reason - it delivers a truly unforgettable brownie experience. Get ready to bake a piece of history!

Why You'll Love These Palmer House Brownies

  • Rich and Fudgy: These brownies are intensely chocolatey and have a dense, fudgy texture that's incredibly satisfying.
  • Unique Apricot Glaze: The apricot glaze adds a subtle sweetness and a beautiful shine to the brownies.
  • Historic Recipe: This recipe is based on the original Palmer House Brownie, a piece of culinary history.
  • Impressive Dessert: These brownies are perfect for special occasions, holidays, or any time you want to impress your guests.
Ingredients for Palmer House Brownie Recipe, including chocolate chips, butter, sugar, flour, and walnuts.

Ingredients for Palmer House Brownies

Here's what you'll need to make these historic brownies. The full list with measurements is in the recipe card below.

Brownies

  • Semi-sweet chocolate chips (Chocolate)
  • Butter (Fat)
  • Sugar (Sweetener)
  • Flour (Dry Ingredient)
  • Eggs (Binder)
  • Crushed walnuts (Nuts)
  • Vanilla extract (Flavoring)

Glaze

  • Water (Liquid)
  • Apricot preserves (Fruit Preserves)
  • Unflavored gelatin (Gelling Agent)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Palmer House Brownies as is, but here are a few ideas for variations:

  • Add Chocolate Chunks: Stir in some chocolate chunks to the batter for extra chocolatey goodness.
  • Different Nuts: Use pecans, almonds, or a mix of nuts instead of walnuts.
  • Espresso Powder: Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
  • Different Glaze: Use a chocolate ganache or a simple powdered sugar glaze instead of the apricot glaze.
  • Add some spices
Mixing the brownie batter for Palmer House Brownie Recipe.

How to Make Palmer House Brownies

Let me show you how to make these rich and fudgy Palmer House Brownies:

Preheat Oven

  1. I preheat the oven to 300°F (150°C). This lower temperature helps to create a fudgy texture.

Melt Chocolate and Butter

  1. I melt the chocolate chips with the butter in a double boiler pan.

Combine Dry Ingredients

  1. I combine the sugar and flour into a mixing bowl.

Combine Wet and Dry Ingredients

  1. I add the melted chocolate to the dry ingredients.
  2. I mix for 4-5 minutes with a stand mixer.

Add Eggs and Vanilla

  1. I add the eggs and mix again.
  2. I add vanilla extract.

Pour into Pan and Add Walnuts

  1. I pour the batter into a 9"x 12" rimmed baking sheet.
  2. I sprinkle the crushed walnuts on top, and press them down slightly into the mixture.

Bake

  1. I bake for 30 to 40 minutes. When it's done, the edges will start to become a little crispy and the brownies will raise about ¼ inch.

Cool and Glaze

  1. I allow the brownies to cool for about 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.

Make the Glaze

  1. I mix together the water, apricot preserves, and unflavored gelatin in a saucepan.
  2. I mix thoroughly and bring to a boil for two minutes.
  3. I spread the glaze while it's still hot.

Tips and Tricks for the BEST Brownies

Here are my secrets for making these brownies truly exceptional:

  • Use Good Quality Chocolate: The flavor of the chocolate will really shine through, so use good quality semi-sweet chocolate chips.
  • Don't Overmix: Overmixing the batter can make the brownies tough. Mix just until the ingredients are combined.
  • Low and Slow Baking: Baking the brownies at a lower temperature (300°F/150°C) helps to create a fudgy texture.
  • Don't Overbake: The brownies are done when the edges start to become a little crispy and the center is still slightly soft.
  • Cool Completely: Let the brownies cool completely before glazing and cutting. This allows the flavors to meld and makes them easier to slice.

How to Serve

These Palmer House Brownies are delicious served:

  • Warm or at Room Temperature: They're delicious both warm and at room temperature.
  • With Ice Cream: Serve them with a scoop of vanilla ice cream for an extra-indulgent treat.
  • With Whipped Cream: Top with a dollop of whipped cream.
  • With Fresh Berries: Add some fresh berries for a pop of color and flavor.
Palmer House Brownies on a plate, ready to be enjoyed.

Make Ahead and Storage

These brownies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them 1 for longer storage.  

FAQs about Palmer House Brownies

  • Can I use a different type of chocolate?
    • Yes, you can use dark chocolate chips or milk chocolate chips, but the flavor will be different.
  • Can I make these without the nuts?
    • Yes, you can omit the walnuts if you prefer.
  • Can I use a different type of glaze?
    • Yes, you can

Enjoy these rich, fudgy, and historically significant Palmer House Brownies! They're a perfect treat for any chocolate lover.

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Palmer House Brownies on a plate, ready to be enjoyed.

Palmer House Brownie Recipe

  • Author: Caoimhe Byrne
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 brownies 1x
  • Category: Dessert, Brownies
  • Cuisine: American
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Description

This recipe recreates the rich, decadent brownies served at the Palmer House Hilton. These dense, fudgy brownies are studded with walnuts and topped with a unique apricot glaze.

Ingredients

Scale

For the Brownies:

  • 14 ounces (397g) semi-sweet chocolate chips
  • 4 sticks (1 pound, 454g) unsalted butter
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (94g) all-purpose flour
  • 8 large eggs, room temperature
  • 3 cups (about 340g) crushed walnuts (see notes)
  • 1 teaspoon pure vanilla extract

For the Apricot Glaze:

  • 1 cup water
  • 1 cup apricot preserves
  • 1 teaspoon unflavored gelatin powder

Instructions

1. Prepare Oven and Pan: * Preheat your oven to 300°F (150°C). * Grease and flour a 9x12-inch rimmed baking sheet or line it with parchment paper, then grease the parchment. A rimmed baking sheet is essential.

2. Melt Chocolate and Butter: * In a double boiler or a heatproof bowl set over a simmering pot of water (make sure the bottom of the bowl doesn't touch the water), combine the semi-sweet chocolate chips and the butter. * Melt the chocolate and butter together, stirring occasionally, until completely smooth. Remove from heat.

3. Combine Dry Ingredients: In a mixing bowl, whisk together the granulated sugar and all-purpose flour until well combined.

4. Combine Wet and Dry Ingredients: * Pour the melted chocolate and butter mixture into the bowl with the sugar and flour. * Using a stand mixer fitted with the paddle attachment (or a hand mixer), mix on low speed until just combined. Then, increase the speed to medium and mix for 4-5 minutes. This incorporates air and creates a slightly lighter texture.

5. Add Eggs and Vanilla: Add the room temperature eggs and vanilla extract to the batter. Mix again until well combined.

6. Pour Batter into Pan: Pour the brownie batter into the prepared 9x12-inch baking sheet and spread it evenly.

7. Add Walnuts: Sprinkle the crushed walnuts evenly over the top of the brownie batter. Press the walnuts gently into the batter.

8. Bake: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges of the brownies will start to become slightly crispy, and the brownies will have risen about ¼ inch. Do not overbake.

9. Cool Brownies: Remove the baking sheet from the oven and let the brownies cool completely in the pan.

10. Make the Apricot Glaze:

  • In a small saucepan, combine the water, apricot preserves, and unflavored gelatin powder.
  • Stir well to combine.
  • Bring the mixture to a boil over medium-high heat, stirring constantly.
  • Once boiling, continue to boil for 2 minutes, stirring constantly.
  • Remove from heat.

11. Glaze Brownies: While the glaze is still hot, spread a thin layer evenly over the cooled brownies using a pastry brush.

12. Cool and Serve: Let the glazed brownies cool completely. Cut into squares and serve.

Notes

  • Chocolate: Use good-quality semi-sweet chocolate chips for the best flavor.
  • Butter: Unsalted butter is recommended so you can control the amount of salt in the recipe.
  • Eggs: Using room-temperature eggs helps them emulsify better with the other ingredients.
  • Walnuts: Crush the walnuts into small pieces, but not into a fine powder. You want some texture. Toasting the walnuts before adding them enhances their flavor. To toast, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.
  • Baking Time: The baking time may vary slightly depending on your oven. Start checking for doneness around 30 minutes.
  • Cooling: It's important to let the brownies cool completely before glazing and cutting them.
  • Apricot Glaze: The apricot glaze adds a unique sweetness and shine to the brownies.
  • Serving Suggestions: Serve these brownies on their own, or with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.  

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