Did you know that December 8 is National Brownie Day? The first reference to the “brownie” in America appeared in the Sears Roebuck Catalog, which was published in Chicago in 1898, but its origination goes back a few years further. It is said that in 1893, Bertha Palmer, wife of the then Palmer House Hotel owner, charged Pastry Chef Joseph Sehl to create a chocolate cake-like treat for the Columbian Exposition World’s Fair and ta-da!—the first-ever brownie was made.
The original fudge recipe below is well over a century old, and is the exact one used by the historic Palmer House, a Hilton Hotel today! It remains one of the hotel’s most popular chocolate confections and it’s easy to see why. Chocolatey, fudgy, nutty—it’s the best of all dessert worlds.
Related: 18 Desserts for Chocolate Lovers
This year on National Brownie Day, the Palmer House will once again celebrate this sweet and sensational “holiday” with complimentary brownies in the hotel’s lobby, as well as brownie-inspired treats and drinks, like brownie cheesecake and the “Bertha Brownie Latte.” Plus a Brownie Manhattan at Lockwood restaurant for guests 21+.
Can’t get to Palmer House on National Brownie Day? Whip up a batch of these delicious brownies at home!
Ingredients Needed
- semi-sweet chocolate
- butter
- sugar
- flour
- eggs
- crushed walnuts
- vanilla
Related: Somebody Feed Phil’s Favorite Brownies
How To Make Palmer House Brownies
1. Preheat oven to 300 degrees.
2. Melt chocolate and butter in a double boiler. Mix the sugar and flour together in a bowl. Combine chocolate and flour mixtures. Stir 4 to 5 minutes. Add eggs and continue mixing.
Adding the eggs
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3. Pour mixture into a 9×12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake 30-40 minutes.
Pour into pan
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4. The brownies are done when the edges begin to crisp and have risen about 1/4 of an inch.
Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.
Related: ‘I Tried Ina Garten’s Brownie Pudding Recipe and Fell In Love’
Tips for Making Brownies
- Eggs: Use room-temperature eggs for better blending.
- Mixing: Do not over-mix the batter. Over-mixing hinders the batter from rising in the oven.
- Chocolate: Use high-quality chocolate since it’s the star here.
- Cutting: Refrigerating the brownies before cutting will assist in clean cuts.
Want More Sweet Treats? Try:
Palmer House Fudge Brownie Recipe
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