Classic Palmer House Brownies with Toasted Walnut Topping

Experience the timeless delight of these fudgy Palmer House Brownies, crowned with a crunchy layer of toasted walnuts. This classic recipe delivers a perfect balance of rich chocolate flavor and satisfying texture, making it an ideal treat for any occasion.

Ingredients

• Unsalted butter, softened: 1 cup (226g)
• Granulated sugar: 2 cups (400g)
• Large eggs, room temperature: 4
• Pure vanilla extract: 2 teaspoons
• All-purpose flour, sifted: 1 cup (120g)
• Unsweetened cocoa powder: ¾ cup (75g)
• Baking powder: ½ teaspoon
• Fine sea salt: ½ teaspoon
• Walnuts, roughly chopped: 1 cup (120g)

Instructions

1. Prepare your baking pan: Preheat your oven to a steady 350°F (175°C). Take a 9×13 inch baking pan and line it thoroughly with parchment paper, allowing a generous overhang on the longer sides. This parchment “sling” will be your secret weapon for effortlessly lifting the cooled brownies from the pan later.
2. Melt butter and combine with sugar: In a spacious, heavy-bottomed saucepan, gently melt the unsalted butter over very low heat until it’s completely liquid. Remove the pan from the heat immediately. Add the granulated sugar, stirring vigorously with a wooden spoon or spatula until the sugar is fully incorporated and the mixture looks uniform, about 1-2 minutes. This initial step helps dissolve some of the sugar.
3. Incorporate wet ingredients: Into the warm butter-sugar mixture, crack in the large eggs one by one. After each egg, beat it in thoroughly until no streaks of yolk remain and the mixture is smooth and glossy. Once all eggs are incorporated, stir in the pure vanilla extract, appreciating its aromatic fragrance as it blends in.
4. Whisk dry ingredients: In a separate, medium-sized bowl, combine the sifted all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Whisk these dry ingredients together diligently for about 30 seconds to ensure they are fully aerated and evenly distributed, which prevents pockets of leavener.
5. Gently combine mixtures: Gradually add the dry ingredient mixture into the wet ingredients in two or three additions. Use a spatula to mix very gently, folding just until no streaks of flour are visible. Crucially, avoid overmixing, as excessive gluten development will lead to dense, tough brownies instead of a tender, fudgy texture.
6. Fold in internal walnuts: Measure out half of your roughly chopped walnuts. Gently fold these nuts into the prepared brownie batter. Distribute them evenly throughout for an enjoyable textural contrast in every bite.
7. Pour and top the batter: Carefully transfer the rich brownie batter into your parchment-lined 9×13 inch baking pan. Use an offset spatula or the back of a spoon to spread the batter evenly into all corners. Generously sprinkle the remaining half of the chopped walnuts over the entire surface of the batter, pressing them lightly to adhere.
8. Bake to perfection: Place the pan into your preheated 350°F (175°C) oven and bake for 26-28 minutes. Begin checking around the 25-minute mark. The brownies are ready when a wooden toothpick or cake tester inserted into the center comes out with moist crumbs attached – not wet batter – and the edges appear set and slightly pulled away from the sides of the pan.
9. Cool completely: Remove the baked brownies from the oven and set the pan on a wire rack. Allow them to cool completely in the pan for at least 2-3 hours, or even longer. This extended cooling time is absolutely essential for the brownies to set properly, ensuring clean, perfect slices and that signature fudgy consistency.

Pro Tips

• Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother, more emulsified batter, leading to a superior texture.
• Do Not Overmix: The most common pitfall! Mix dry ingredients into wet until just combined to prevent tough, cakey brownies.
• Cooling is Crucial: Resist the urge to cut warm brownies. They need to cool completely to achieve that dense, fudgy center and clean edges.
• Parchment Overhang: Don’t skip this! It makes lifting the entire slab of brownies out of the pan effortless for neat slicing.

Serving Suggestions

• Classic Plain: Enjoy them as is, letting their rich flavor shine.
• A La Mode: Warm slightly and serve with a scoop of vanilla bean ice cream.
• Drizzled Delights: A drizzle of homemade caramel sauce or a sprinkle of flaky sea salt elevates the experience.
• Coffee Companion: Pair with a hot cup of coffee, a latte, or a cold glass of milk for a comforting treat.

Storage & Make-Ahead

• At Room Temperature: Store cooled brownies in an airtight container at room temperature for up to 3-4 days.
• Refrigerated: For a firmer, chewier brownie, store in an airtight container in the refrigerator for up to a week. Bring to room temperature or warm slightly before serving.
• Freezing: Tightly wrap individual brownies or the entire slab in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature.
• Make-Ahead: The batter can be made up to 24 hours in advance and stored in the fridge, but bring to room temp before baking.

Prep Time: 18 minutes. Cook Time: 28 minutes. Yield: 16 decadent brownies.

FAQs

Can I use salted butter instead of unsalted?

While unsalted butter allows for precise salt control, you can use salted butter. Just reduce the added salt in the recipe from ½ teaspoon to ¼ teaspoon to prevent them from being too salty.

Why are my brownies cakey instead of fudgy?

Cakey brownies often result from overmixing the batter after adding the flour. Overmixing develops gluten, leading to a lighter, more cake-like texture. Mix only until the dry ingredients are just incorporated.

What’s the best way to cut brownies cleanly?

Ensure the brownies are completely cooled. For extra neat cuts, refrigerate the pan for 30 minutes before cutting, and use a sharp knife wiped clean between each slice. A plastic knife can also yield surprisingly clean edges.

Can I substitute different nuts for walnuts?

Absolutely! Pecans, almonds, or even a mix of nuts would be delicious. For best flavor, toast any nuts lightly before adding them to the batter.

How do I know when the brownies are done baking?

The edges should look set and slightly pulled away from the pan. A toothpick inserted into the center should come out with moist crumbs attached, but no wet batter. Undercooking slightly yields a fudgier result, while overbaking makes them dry.

Can I make these brownies gluten-free?

You can experiment with a 1:1 gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, or add ½ teaspoon per cup of flour, to maintain texture. Results may vary slightly.

What size pan is best if I don’t have a 9×13?

A 9×9 inch pan will work for a thicker brownie, but you’ll need to increase the baking time significantly, possibly up to 40-50 minutes, and watch carefully for doneness. A thinner brownie will result in a larger pan like 10×15, requiring less bake time.

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