Palmer House brownies: Original recipe for the ultimate brownie | Hilton | Off the Menu

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while honey adds moisture.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour adds protein while whole wheat is more economical.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate has less sugar, cocoa nibs are less expensive.

Set up a double boiler to melt the chocolate.

Add 70% dark chocolate to the top of the double boiler and mix until melted, ensuring it doesn't burn.

Incorporate all the sugar into the melted chocolate.

Temper in the butter into the chocolate and sugar mixture.

In a second bowl, combine flour and baking soda.

Once the chocolate mixture has cooled enough, fold in the eggs one or two at a time.

Add vanilla to the wet mixture.

Combine the wet mixture with the dry mixture to form the brownie batter.

Prepare the baking pan (no need to grease due to the butter in the batter).

Spread the brownie batter evenly in the pan.

Optionally, add walnuts (or black walnuts or macadamia nuts) and lightly press them into the batter.

Preheat the oven to 350 degrees Fahrenheit.

Place the brownies in the oven and bake for 20 to 25 minutes.

Once baked, remove the brownies from the oven and prepare the glaze.

Melt apricot jelly (store-bought is acceptable) for the glaze.

Apply the hot glaze generously on top of the brownies, being careful not to pull out the nuts.

Let the brownies rest for 10 to 15 minutes until the glaze sets.

Cut the brownies and plate them with any remaining glaze.

Add fresh berries to the plate and stir to coat them in the glaze.

Optionally garnish with mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens