Wednesday, December 7, 2011

Palm Beach Brownies with Chocolate Covered Mints


Palm Beach Brownies with Chocolate Covered Mints
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. viii.

When Maida Heatter's first book (the above-mentioned title) won the James Beard Cookbook Hall of Fame Award in 1998, she accepted her award on stage and began to toss out these brownies to the audience. Everybody clamored for one and went wild.

The original recipe came from a local deli in her area and did not include the mints (that recipe is available in the first edition of this book). She tinkered with the recipe and added the mints which do not melt during baking. I've been itching to make these ever since seeing them featured on the cover of the book.

These brownies are soft, gooey and wonderful. I like them best at room temperature. Every year, just before the holiday break, goodie bags are put together for our hard-working student library employees. This was my contribution to the bag this year.

The full text of the recipe is available from the Washington Post.

8 oz. unsweetened chocolate
8 oz. (2 sticks) unsalted butter

8 oz. (2 cups) walnuts
5 eggs graded "large"
2 tsp. vanilla extract
1⁄2 tsp. almond extract
1⁄4 tsp. salt
1 TBS. plus 1 tsp. instant espresso powder
3 3⁄4 cups sugar
1 2⁄3 cups sifted unbleached flour
2 bags (14 oz. or 15.4 oz.) York chocolate-covered peppermint patties


(Note: Maida recommends using a Magic Line pan for these. I do not own one and used a regular pan. The edges did burn (like she said they might) but they can easily be trimmed off.)

Preparing the pan


Melting the chocolate and butter




Mixing the ingredients

Adding the mints!





6 comments:

sandrina.sanda said...

That looks really good.

FoodEpix said...

Looks delicious. Would love for you to share this with us over at foodepix.com.

Purabi Naha said...

What a yummy "Maida" preparation! Loved this recipe and the way you write. I am fond of food and I think there is a lot to learn from you! Your photography is praiseworthy too. Do you have a facebook page? Please feel free to follow my blog as well as my FB page (Cosmopolitan Currymania)and I'll follow your wonderful blog as well!!
http://cosmopolitancurrymania.blogspot.com

Paula @ Vintage Kitchen said...

I bought the book because of these brownies! That was late 90´s before recipes were wide availabe in the web. For years they were my go-to recipe, though I never made them with mints.

Gold Finch said...

I never made these with mints, although I’ve done that with other brownies. I remember Maida’s description that these were called Palm Beach because they were so rich rich rich! One summer my parents were on a trip for a few weeks and my sister and I made a batch of these and had them after platters of nachos every night for dinner. Oh, I miss my former metabolism!

Anonymous said...

DIdn't work for me! With oven at 425, the mints exploded and left craters the middle of the brownies.