The Palm Beach Brownie recipe from Maida Heatter is the best ever! These brownies are rich, creamy and smooth on the inside, and the outside is crisped to perfection.
My mom started making this Palm Beach Brownie recipe when the Book of Great Chocolate Desserts by Maida Heatter first came out in 1980. These brownies are somewhat legendary in my family and in the close circle of friends I grew up with. (You know who you are!)
Inspiration for Palm Beach Brownies
I hadn’t made these for years, and I was so excited to crack this wonderful cookbook open again. I just love how tattered and chocolate-stained most of the pages are. This book has been cherished and loved.
About the Palm Beach Brownie Recipe by Meaida Heatter
Simply put, this brownie recipe is amazing! I think the espresso powder, almond extract, and the length of time the eggs are blended are the keys to its deliciousness.
- The espresso powder intensifies the chocolate flavor.
- The eggs are blended (with the sugar, salt, vanilla, almond and espresso), for 10 minutes. This helps create the rich and creamy texture.
- The almond flavor makes the brownies interesting without tasting like almond. It leaves one thinking there’s a unique flavor in them, but they can’t quite put their finger on it.
There are three small changes I made to the original Palm Beach Brownie recipe . . .
1. I lowered the oven temp to 375° F from 425° F. I did this because my mom had long ago penciled in this change in her book.
2. I omitted the 8 ounces of walnuts. Only because I prefer my brownies without nuts. Add them if you like them. 🙂
3. The amount of sugar in the original Maida Heatter recipe is quite high — 3 3/4 cups! It works and it’s delicious. However, I lowered it to 3 cups and it’s just as good. 🙂 (You could probably take it to 2 1/2 cups if you’re so inclined.)
Recipe Tips
- I like to melt the chocolate and butter together at least an hour before I’m ready to make the recipe. It has to be cooled before it’s mixed with the other ingredients, so this way, it’s totally ready when I am.
- Be patient after they’re baked and let them cool completely. They’ll be much easier to slice and will look much prettier.
Can you freeze these brownies?
Yes! They freeze and thaw beautifully. I would freeze them for no longer than a month, if possible.
I think that Maida Heatter describes these perfectly . . .
“These are the biggest, thickest, gooiest, chewiest, darkest, sweetest, mostest-of-the-most chocolate bars with an almost wet middle and a crisp-crunchy top.”
And what could be better than that?!
Enjoy every last crumb of my version of this delectable Palm Beach Brownie recipe.
Oh, and if you’re interested in the best gluten-free brownie ever, you will love my Coconut Flour Brownies.
Palm Beach Brownie Recipe
Ingredients
- 8 ounces unsweetened chocolate, roughly chopped
- 8 ounces plus 1 tablespoon unsalted butter, cut into cubes, divided
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 2½ tablespoons instant espresso powder
- 3 cups granulated sugar
- 1⅔ cups all purpose flour, sifted
Instructions
- Set the oven and prepare the pan. Adjust the rack one-third up from the bottom of the oven and preheat the oven to 375°F. Line a 9 x 13 x 2-inch baking pan with foil. Grease the foil with the 1 tablespoon of butter. The easiest way to do this is to add the butter to the foil-lined pan and place it in the hot oven for a minute or so. Then use a pastry brush -- or the butter wrapper -- to make sure the butter evenly coats the bottom and sides of the foil.
- Melt the chocolate and butter. Melt the chocolate and 8 ounces of butter together in the top of a large double boiler over hot water on moderate heat -- or in a heavy saucepan over very low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix, remove from the heat, and set aside to cool to room temperature.
- Finish the batter. In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. On low speed, add the cooled chocolate mixture and beat only until mixed. Then add the flour and again beat only until mixed. Use a rubber spatula to scrape the batter into the prepared pan. Smooth the top.
- Bake. Bake for about 35 minutes, reversing the pan front to back as necessary during the baking to ensure it bakes evenly. Cover loosely with foil for about the last half of the baking time to prevent over-browning. At the end of 35 minutes, the brownies will have a thick, crisp crust on top, but if you insert a toothpick into the middle, it will come out wet and covered with chocolate. And that's exactly what you want. They're done!
- Cool. Remove the brownies from the oven and let them cool for at least a few hours. If you can, refrigerate them them overnight before cutting. A serrated knife will cut them easily.
Notes
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Hopie Gokddmith says
Finally. Validation that Maida’s 425 degree temperature is just too hot for these fabulous brownies. Thank you!!! Otherwise after years of recipe testing—-these are my family/friends first choice. I keep them refrigerated. They freeze well too.
valentina says
Hi there! So happy to hear this. They are definitely our family favorite, too! 😀 Enjoy!
Linda says
Ditto on the 425 degrees!!!
Although I have 3 of Maidas cooks books, whose recipes I trust implicitly, I don’t own her Chocolate Dessert book and so didn’t have confirmation on the temperature.
The recipe was easy enough to assemble and so I did and proceeded to get dressed to head out, after turning the pan at mid point in baking.
I smelled burning and figured it was the edges anticipated to be more well done and removed. ulled the pan out 6 minutes ahead of time and dreaded the result.
Once chocolate burns it permeates the rest of the cake because of the fat content.
The bottom was burnt in spots. I tried “shaving” the bottom. It left one third the size intended AND tremendous frustration.
I definitely wish I read your blog beforehand ; (
Worse still is the remaining burnt smell in the house, as a reminder, which should have been the fragrance of sumptuous chocolate and gorgeous brownies.
valentina says
Hi Linda,
Yes 425 is way too high. I don’t get it. At least you know next time you’ll get that delicious fragrance you want of the chocolate! Promise! 🙂 ~Valentina
angiesrecipes says
I love the combo of coffee and chocolate. These brownies look absolutely irresistible! Bet you can’t walk away eating just one or two :-))
valentina says
Thanks, Angie. Exactly. I usually try to make them for someone else and save myself a few. 😉 ~Valentina
2pots2cook says
Have seen this one on IG yesterday and printed to add to my baking list once the heat decides to leave …. 🙂 Thank you Valentina !
valentina says
Thank you! 😀
Marissa says
These brownies look so fudgy and delicious, Valentina! I’ll have to add the walnuts back in ;), but otherwise: perfection!
valentina says
Awesome, thanks. My mom loved them with the walnuts. 🙂 !Valentina
John / Kitchen Riffs says
Who can resist brownies? I sure can’t! And anything Maida Heatter does is A-OK in my book — she’s a terrific recipe writer. These look great — thanks.
valentina says
Happy you’re familiar with her writing. I love her chocolate book! Enjoy and thanks, Valentina
Blythe Goodman-Schanz says
What about using parchment paper instead of foil? I don’t mind using butter to coat the foil/parchment, but also wondering if the baking spray (with flour) would serve same purpose? I don’t really like walnuts in my (chocolate) brownies either, but pecans or macadamia nuts are rather tasty in my blondies though. Thanks!
valentina says
Hi! Yes, parchment would work just as well. I usually use parchment for anything I bake, but in the original recipe foil is used, so I kept it. 🙂 And if you do use parchment, as long as you cover the sides as well as the bottom, you wouldn’t even need the butter. I think that’s a better option than spray and flour. I hope you love them! (Pecans and macadamias sound great!) ~Valentina
Christina Conte says
I’ve never heard of this cookbook, but the brownies do look decadently delicious! How lovely to have your mom’s notes in the book!
valentina says
Thanks, Christina. Oh how I love my mom’s penciled in notes. 🙂 Cheers! ~Valentina
Jeff the Chef says
These brownies really do sound pretty incredible.
valentina says
Hope you try them, Jeff! 🙂 ~Valentina
Dawn - Girl Heart Food says
Sounds like a lovely book and awesome brownie recipe! Love espresso/coffee with chocolate so these are right up my alley. These would make any day instantly better!! Pinned! Have an awesome weekend, my friend 🙂
valentina says
Thanks, Dawn. They do make days better!! Love that. 🙂 ~Valentina
Dana @ Foodie Goes Healthy says
I love everything about this post: the fabulous recipe, the changes you made, the family story, the photo of the old cookbook. Can’t wait to try these. Coffee and chocolate are my favorite combo.
valentina says
Thanks so much, Dana! I think you will love them! Maida Heatter’s recipes are wonderful! xo ~Valentina
David Scott Allen says
I used to have her cookbook and I have no idea what happened to it! So many good recipes (the French silk is amazing!). However, I never made the brownies! I love all the changes you made. A.) I think 425° is way too hot. B.) I don’t like to mess up my chocolate with nuts. C.) That is WAY too much sugar! And I love sugar! Will definitely try them. My favorite brownie recipe so far is from a book I reviewed years ago: Connie’s PMS Brownies. But I am open to change! xo
valentina says
Well now I’m just going to have to look up Connie’s PMS Brownies. Fun! 😀 Cheers, Valentina
David @ Spiced says
Holy cow! You weren’t lying when you said the original version of this recipe has a lot of sugar. But then again, we’re talking brownies here. I love a good brownie, and these look quite delicious, Valentina! I often use espresso powder in my chocolate desserts, but I’m intrigued by the almond extract here. Thanks for sharing this one!
valentina says
I know, right!? Espresso powder with chocolate is the best! Hope you give it a try and love it! ~Valentina
cate says
could you bake these in mini cupcake pans
valentina says
Sure! I would use mini paper cups as well. Adorable! 🙂 ~Valentina
Kate says
How long should I bake them in mini paper cups
valentina says
Hi Kate, my apologies for not seeing this sooner. Hope I’m not too late! I would set the time for 15 minutes and check them at that point. They might need a few more minutes. Just like when you make the brownies, they should have a crisp crust on top, and if you insert a toothpick into the middle, it should come out wet and covered with chocolate. Enjoy! 🙂 ~Valentina
Kathy says
Hello, Great recipe and story line about the recipe! I have 7 (almost all?) of Maida Heatter’s cookbooks thanks to our wonderful mom who went to cooking classes and got me started on them. Like your book, pages are wrinkled and stained with chocolate and vanilla and with notes written, too. (But this does not compare with our mom’s 1946 Woman’s Home Companion Cook Book which she got as a wedding gift and is yellowed and literally falling apart with all of the use!). Anyway, I can’t figure out—did Maida wrap and freeze and then give them away OR freeze and then take out, wrap in cellophane or wax paper and give away? How did she do it? I wish I could ask her. I have been wrapping and freezing but what did she do???! And what did she do with the back of the brownies…I usually have to put tape there to keep the 2 ends closed. These are my 2 burning questions. Thanks!
valentina says
Hi Kathy, Thanks so much for writing in. I love learning of other Maida Heatter fans. 😀 So great you have so many of her books. Love that they’re from your mom. Some of my favorite cookbooks are my mom’s. The books are all better with their notes, don’t you think?
I wish I knew the answer to your first question. I would guess she would wrap and freeze them, and then give them away.
As for the second question, I’m not sure I understand . . . what do you mean by “back of the brownies?”
The answer to the third question is easy, in my mom’s book, she crossed out 425°F and wrote in 375°F. So that’s what I do, and they’ve always turned out great. It’s not a very scientific answer, I know. 😉 And now I’m craving them and don’t have any in the freezer. I’ll have to fix that. Thanks for visiting my site and checking out this post. Enjoy! 🙂 ~Valentina
Kathy says
My other question is if Maida was such a great baker (which we know she was) how come the 425 degrees temp is lowered to 375 degrees. I have been making them at 425 because that is what she said. I am scared to lower the temperature. Since she tested and re-tested and made these so much, how could the temperature not be right??????? I am just wondering. Thank you.