Adapting historical recipes to fit contemporary ingredients and measurements can require some trial and error, since food production and ingredient characteristics change over time.

We present to you two versions of the Palmer House Brownie. One is original recipe, written for ingredients of the era. The other is the recipe provided by the Palmer House today. You may need to do a little experimenting to get the gooey, fudgy brownies you want!

Palmer House Brownies (Original)

Brownie Ingredients:

1 lb. (1 cup) butter
18 oz. (3 cups) semisweet chocolate
1 Tbsp baking powder
8 oz. (2 cups) cake flour
24 oz. (3 3/8 cups) granulated sugar
4 whole eggs
1 lb. walnuts, crushed

Glaze Ingredients:

1 cup water
1 cup apricot preserves
1 tsp. unflavored gelatin

Directions:

1. Preheat the oven to 300 degrees.
2. Melt the chocolate with the butter in a double boiler.
3. Mix the dry ingredients (except for walnuts) in a mixing bowl.
4. Mix the chocolate with the dry ingredients (4–5 minutes).
5. Add the eggs.
6. Pour the mixture into 9” x 12” baking pan and sprinkle walnuts on top.
7. Press the walnuts down slightly into the mixture with your hands.
8. Back for 30–40 minutes. It should test “gooey” with a toothpick in middle. Allow to cool for 30 minutes before glazing with a pastry brush.
9. For the glaze, mix together the gelatin, preserves, and water in a saucepan. Bring to boil for 2 minutes, then spread while hot.

Note: The brownies are easier to cut if you place the entire pan in the freezer for 3 to 4 hours after glazing, then remove and cut into squares with a serrated knife. In fact, freezing them after glazing is highly recommended for the recipe to work properly.

Makes 24 chocolatey treasures.

Palmer House Brownies (Today)

Brownie Ingredients:

5.25 oz. (7/8 cup) 60% dark couverture chocolate
9.75 oz. (1 cup + 3 ½ Tbsp) butter
12.75 oz. (1 3/4 cup + 1 Tbsp) granulated sugar
5 eggs
3.5 oz. (3/4 cup + 1 Tbsp) (heaping) all-purpose flour
1/8 tsp baking powder
8 oz. (1 cup) chopped walnuts

Glaze Ingredients:

1 cup water
1 cup apricot preserves
1 tsp. unflavored gelatin

Directions:

1. 1. Preheat oven to 350 degrees.
   2. Melt chocolate and butter in a double boiler. Mix the baking powder, sugar, and flour together in a bowl. Combine chocolate and flour mixtures. Stir for 4 to 5 minutes. Add eggs and continue mixing.
   3. Pour the mixture into a 9×12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake for approximately 35 minutes.
   4. Brownies are done when the edges begin to crisp and has risen about 1/4 of an inch.
   5. To make the glaze: Mix together water, apricot preserves, and unflavored gelatin in saucepan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm.

Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.

Recipe courtesy of the Palmer House Hilton.