Tuesday, April 18, 2023

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.

I made these brownies again a few days ago and they were just as good as ever. This time I made half with York Peppermint Patties and the other half with Andes mints. There wasn't a noticeable difference in taste. The ones with the Andes mints were pretty with the mint green color but the ones with Yorks are equally pretty.

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.

8 oz. unsweetened chocolate
8 oz. (2 sticks) unsalted butter
8 oz. (2 cups) walnuts, cut into small pieces
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 (I've also used Andes Mints)

(Note: Maida recommends using a Magic Line pan for these.)







Preheat the oven to 425 degrees. Line a 9 x 13 x 2 inch pan with foil. Place a tablespoon of butter on the foil, melt it in the oven, and spread the melted butter over the foil with a pastry brush.


Melt the chocolate and butter in the top of a double boiler over low heat, stirring ocassionally. Set aside.


Beat the eggs with the vanilla and almond extracts, espresso and sugar on high for about 10 minutes.







Add the melted chocolate on low speed and beat only until mixed.





Add the flour, beating only until mixed.




Stir in the nuts.


Spoon half of the mixture into the prepared pan. Smooth the top.



Place a layer of mints on top, touching each other.


Cover the mints with the remaining chocolate mixture.



Bake for 35 minutes, reversing the pan halfway through baking.

The cake will have a firm top and a toothpick will come out wet - that is ok.



Let stand until cool.

Remove from the pan and remove the foil lining. Refrigerate for several hours or overnight before cutting.

When cutting, you may find that the edges are burned. Trim these off and cut the remainder into long and narrow strips.

Store in an airtight container or wrap each brownie in cellophane.








6 comments:

torturile Sandei 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.

Unknown 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.