The Palmer House Brownie

The Palmer House brownie recipe goes way back to 1898, when it was first recorded into existence at the famous Chicago hotel. Don't rely on the traditional stick test for doneness in this recipe; the brownies will continue to be gooey even after baking. For easier cutting, place glazed brownies in the freezer for 3 to 4 hours.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 640 Calories

Ingredients

• 1 ½ cups white sugar
• 1 tablespoon vanilla extract
• ½ cup all-purpose flour
• 1 cup water
• 1 cup apricot preserves
• 1 teaspoon unflavored gelatin
• 1 pound butter
• 8 large eggs
• 4 (3.5 ounce bars) semisweet chocolate
• 1 ½ (8 ounce) packages crushed walnuts

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.

Step 2

Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.

Step 3

Make brownies: Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

Step 4

Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.

Step 5

Make glaze: Mix together water, preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.

Step 6

Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.