Happy (almost) Valentine’s Day!

I’m excited to share with you 2 amazing recipes for perfect Valentine’s Day desserts from Hilton! I experienced the wonder and beauty of Hilton in October. We’ve always been big Hilton fans, but this was a cool “dessert” fact that I didn’t know about the hotel!

First up?

The Chocolate Fudge Brownie

Hilton History: The first reference to the “brownie” in America appears in the Sears Roebuck Catalog published in Chicago in 1898. Specifically at the direction of Bertha Palmer to be served at the Columbian Exposition World Fair in 1893, the brownie was created in Palmer House® A Hilton hotel kitchen in the late 19th century.

Hotel: The Palmer House a Hilton Hotel Chef: Bertha Palmer
Preparation:
Melt chocolate with butter in a double boiler. Mix dry ingredients into mixing bowl, except walnuts.

Mix chocolate with dry ingredients, 4-5 min.

Add eggs.

Pour into 9”x12” baking sheet, sprinkle walnuts on top,
press walnuts down slightly into mixture with your hand, and bake in a preheated oven at 300˚F for 30-40 min.

The brownies are done when the edges start to become a little crispy and they have raised about ¼”.

*Note; even when the brownie is properly baked it will test “gooey” with a toothpick in the middle due to the
richness of the mixture.

After removing from the oven allow to cool about 30 min before spreading a thick layer of the glaze with a pastry brush.

Glaze: Mix together the water, preserves and unflavored gelatin in a saucepan, mix thoroughly and bring to a boil for 2 min. *Special Tip: The brownies are easier to cut if you place in the freezer for about 3-4 hours after glazing.

Serves 12-18.

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Next up?

Red Velvet Cake

Hilton History: Many people think that Red Velvet Cake was created in the Southern United States, but, although it has gained popularity in the South, it actually originated as a signature dish at the Waldorf Astoria in the 1920s.