The Palmer House Brownie

Bake yourself back in time to the Palmer House Hotel in 1898, when the first-ever brownie was documented. The rest is fudgy, chocolaty, ultra gooey history.

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

Ingredients

• 1 tablespoon vanilla extract
• 1 cup water
• 1 cup apricot preserves
• 1 teaspoon unflavored gelatin
• 1 pound butter
• 8 large eggs
• 4 (3.5 ounce bars) semisweet chocolate
• 0.5 cup all-purpose flour
• 1.5 cups white sugar
• 1.5 (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.