Thanksgiving is here once again! Whether you are spending the weekend raking leaves, going for Fall walks, or visiting a pumpkin farm, Thanksgiving usually means family fun and an epic feast.
If you want to take your dinner up a notch and switch out that pumpkin pie for something a little different, try our Palmer House Hilton Brownie. This delightful little treat was invented in a Hilton kitchen for the 1893 World’s Fair. What follows is the original recipe that has been replicated throughout the world.
Palmer House Hilton Brownie
- 14 oz. Semi-Sweet Chocolate
- 1lb Butter
- 12 oz. Granulated Sugar
- 4 oz Flour
- 8 ea. Whole Eggs
- 12 oz Crushed Walnuts
- Vanilla extract
- Preheat oven to 300 degrees.
- 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.
- 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.
- Brownies are done when the edges begin to crisp and has 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.
Glaze: Mix together 1 c. water, 1 c. apricot preserves, and 1 tsp. unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm.