Vintage Palmer House Brownies

These Vintage Palmer House Brownies date back to the late 19th century. I altered the recipe slightly by adding caramel chips and flaky sea salt to finish, but naturally that's only an option, not a requirement for making these brownies.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I can't imagine there is really anything you could do to mess up the flavor of these brownies because the "bones" of the recipe is a structure that lends itself well to any sort of adaptation. Timeless in flavor no matter how you dress it up (or down).

If you are the type of person who loves your brownies all soft and fudgy, then these are the brownies for you!!! Of course, you can choose to chill them before serving... but where's the point to that? LOL

VINTAGE PALMER HOUSE BROWNIES     

1 cup cake flour
1 teaspoon baking powder
½ teaspoon salt
7 ½ ounces 60% bittersweet chocolate
1 ½ ounces unsweetened chocolate
2 sticks of butter
1 ⅓ cups granulated sugar
2 large eggs
1 teaspoon vanilla
½ cup chopped walnuts
½ cup caramel bits
⅛ teaspoon flaky sea salt to finish

-Preheat your oven to 350 degrees
-Prepare an 8" square baking pan by lining it with 2 cut-to-fit sheets of parchment paper (see photo)
-In a small bowl whisk together the flour, baking powder, and salt. Set aside.
-In a medium saucepan over medium/low heat, melt the butter and add the chocolate. Stir occasionally until all the chocolate is completely melted and smooth.
-Remove the pan from the heat and allow the chocolate to cool slightly.
-In the bowl of a stand mixer (or a large bowl with a hand mixer), whip together the eggs, sugar, and vanilla.
-Slowly add about ½ cup of the melted and slightly cooled chocolate mixture into the sugar/egg mixture and blend to combine.
-Add in the remaining chocolate mixture and mix until well blended.
-Switching to a wooden spoon or spatula, stir in the flour mixture until well incorporated.
-Pour the brownie batter into the prepared parchment-lined pan.
-Top the brownie mixture with the chopped walnuts.
-Bake for approximately 30 minutes and then sprinkle with the caramel bits and salt.
-Bake an additional 10-15 minutes or until the center of your brownies are firm but not overly cooked.
-Remove and allow to cool to room temperature.
-To remove from the pan, pull up on the parchment strips and your brownies should come out like a dream.
-Remove the paper and cut the brownies into pieces using a sharp serrated knife.
-Savor every bite!!!

I agree, these brownies look amazing but nowhere near as amazing as the inside of the Palmer House Hilton lobby. Here's a quick peek inside to set you to drooling...

Sheesh, I don't know if I'll ever have the opportunity to set foot inside such a grand establishment (let alone stay there) but at least with this recipe, I'll be able to savor a little bit of their good taste! Get it?  🙂