A few years ago, we inherited a box of genealogical data, old letters, newspaper clippings and photos. The box belonged to my great grandmother, who gave it to my grandmother who passed it to me. There are a lot of interesting articles in the box, but the one that’s been on my mind is a list of all my great grandmother’s possessions handwritten on stationary from The Palmer House in Chicago. What was she doing at The Palmer House and why she was writing this list? I like to make up scenarios, and thanks to Bon Appetit, in the next one my grandmother will be eating a brownie.
According to a reader who wrote to Bon Appetit (March 2009) requesting the recipe, the Palmer House Hilton serves fabulous brownies. Apparently, they are known for them and the recipe is said to be something Bertha Palmer (wife of the hotel owner) requested the hotel chef to make for the World’s Fair. So while the current issue of BA has quite a few enticing desserts, you can guess the first one on my list are the brownies. Two interesting things stand out – they are made with cake flour and glazed with apricot preserves.
I found a post with the original recipe on Travel Channel’s Forum (no longer there)
so you can see it. When it’s posted on Epicurious (Here it is), I will link there. I think the Bon Appetit/Epicurious version looks a little better.
Here’s my review and post of Palmer House Brownies.