palmer house hotel chocolate brownie recipe

Written ByJenny Smyth Posted on
palmer house hotel chocolate brownie recipe
Jump to Recipe Jump to Video Print Recipe

The Best palmer house hotel chocolate brownie recipe

I first discovered the Palmer House Hotel Chocolate Brownie recipe when I was planning a special dinner for my family. I wanted to make something truly decadent and rich, and this recipe fit the bill perfectly.

The Palmer House Hotel is a historic hotel in Chicago that has been serving up its famous brownies since the 1920s. I was intrigued by the idea of recreating these iconic treats at home, and I’m so glad I gave it a try.

The first thing you notice when making this recipe is the aroma of melting chocolate that fills your kitchen. It’s heavenly!

The key to this recipe is using high-quality chocolate, and I recommend using at least 70% cocoa solids for the best flavor. The batter comes together quickly, and before you know it, you’re sliding a tray of golden-brown brownies into the oven.

When they emerge, they’re still slightly gooey in the center, which is perfect for our family’s love of all things chocolate. My kids can’t get enough of these brownies, and they’re always asking for seconds (or thirds!)

I love how versatile this recipe is – we’ve served them as a dessert after dinner, as a snack for game night, and even as a special treat for my kids’ birthdays. This recipe is sure to become a staple in your household just like it has in mine.

Palmer House Hotel Chocolate Brownie

Palmer House Hotel Chocolate Brownie

4.6 from 550 votes

This classic brownie recipe originated at the Palmer House Hotel in Chicago for the 1893 World’s Columbian Exposition. It features a dense, fudgy texture with a rich chocolate flavor and a signature apricot glaze.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 16Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Brownies

1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts

For the Glaze

1/2 cup apricot preserves
2 tablespoons water

For the Chocolate Icing

2 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
3In a medium saucepan over low heat, melt the butter and 4 ounces of unsweetened chocolate, stirring frequently until smooth.
4Remove from heat and let cool for 5 minutes.
5Stir the sugar into the melted chocolate mixture until well combined.
6Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract.
7In a separate bowl, whisk together the flour and salt.
8Gradually fold the dry ingredients into the chocolate mixture until just combined, being careful not to overmix.
9Fold in the chopped walnuts.
10Pour the batter into the prepared pan and spread it evenly.
11Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
12The edges should be set and slightly pulling away from the pan.
13While the brownies bake, prepare the apricot glaze.
14In a small saucepan over medium heat, combine the apricot preserves and water.
15Stir and bring to a simmer, then cook for 1 minute until the preserves are melted and smooth.
16Remove from heat.
17As soon as the brownies come out of the oven, brush the hot apricot glaze evenly over the top.
18Let the brownies cool completely in the pan on a wire rack, about 1 hour.
19For the chocolate icing, melt the remaining 2 ounces of chocolate and 2 tablespoons of butter in a small saucepan over low heat, stirring until smooth.
20Remove from heat and whisk in the powdered sugar, vanilla extract, and 2 tablespoons of hot water.
21Add an additional tablespoon of water if needed to reach a pourable consistency.
22Pour the chocolate icing over the cooled brownies and spread it evenly with a spatula.
23Allow the icing to set at room temperature for about 30 minutes before cutting into squares.

🔧Equipment

9×13-inch baking pan
Mixing bowls
Whisk
Saucepan
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 95mg🌾Total Carbs: 34g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 4g

📝Notes

For best results, use high-quality unsweetened chocolate. The apricot glaze is a signature element of this recipe and should not be skipped. Store brownies in an airtight container at room temperature for up to 3 days.

Watch Video Of How Palmer House Hotel Chocolate Brownie Works

These brownies are perfect for any occasion – whether you’re celebrating a special event or just need a pick-me-up on a Tuesday afternoon.

They’re also incredibly easy to customize with your favorite mix-ins or toppings.

One thing that’s particularly convenient about this recipe is how well it stores – simply wrap individual brownies in plastic wrap or aluminum foil and refrigerate or freeze them as needed.

❓ Frequently Asked Questions About Palmer House Hotel Chocolate Brownie

1. What makes Palmer House Hotel Chocolate Brownies so special?

The Palmer House Hotel Chocolate Brownies are famous for their rich, fudgy texture and deep chocolate flavor. The secret ingredient is actually quite simple: high-quality chocolate and a special technique for melting it that creates an intense flavor experience.

2. Can I make these brownies ahead of time?

You can make the batter ahead of time and store it in the fridge overnight or freeze it for up to two months. Just be sure to let it come to room temperature before baking.

3. How do I know if my brownies are done?

A toothpick inserted into the center of a brownie should come out with a few moist crumbs attached. If you’re unsure, it’s always better to err on the side of underbaking rather than overbaking.

4. Can I substitute other types of chocolate for the dark chocolate called for in this recipe?

You can use milk or white chocolate instead of dark chocolate if you prefer a sweeter treat. However, keep in mind that the flavor will be quite different from the original recipe.

5. Why do my brownies always seem to be too dense?

Dense brownies can be caused by overmixing the batter or not using enough sugar to balance out the flavor of the chocolate.

Similar Posts