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.

Prep Time:

10 mins

Cook Time:

35 mins

Additional Time:

30 mins

Total Time:

1 hr 15 mins

Yield:

1 9×12-inch pan

Servings:

Ingredients

Glaze

1 cup water
1 cup apricot preserves
1 teaspoon unflavored gelatin

Brownies

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

Directions

Step 1
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9×12-inch rimmed baking sheet.

Step 2
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 3
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 4
Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.

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.

Editor’s Note:

Nutrition data for this recipe includes the full amount of apricot glaze. The actual amount of glaze consumed will vary.

Nutrition Facts (per serving)

640

Calories

47g

Fat

52g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 16
Calories 640
% Daily Value *
Total Fat47g	61%
Saturated Fat21g	106%
Cholesterol154mg	51%
Sodium208mg	9%
Total Carbohydrate52g	19%
Dietary Fiber3g	12%
Total Sugars41g
Protein9g
Vitamin C2mg	10%
Calcium46mg	4%
Iron3mg	14%
Potassium156mg	3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Omi
- 5 years ago
I made these with Cannabis butter . They’re Awesome
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- by: Amy Williams
- 5 years ago
I love historical recipes, so I thought I’d give this one a try. Mixed opinions on this recipe, but no one thought it was bad. It is just different. It is more like a fudge than what you’d commonly know as a traditional brownie – like the ones from a box. They are very rich and very dense. My husband thought they were great; he is a chocolate lover. I am not a chocolate lover, therefore I found them to be a little too rich for my taste. I made them EXACTLY as the recipe stated – only exception was I only put walnuts on half of the recipe. I baked them for 40 minutes, and yes, as stated you cannot use a toothpick to determine if they are done. I decided to ensure they were done by letting them bake on the longer end of the recommended time and they turned out perfectly.
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- by: Brian
- 5 years ago
These are the best!!!!i have made them several times now and everyone raves
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- by: Kathy
- 4 years ago
As soon as I saw the first few ingredients, I thought “fudge.” Love fudge with lots of walnuts so these are right up my alley and do sound like an old-fashioned recipe. For me, this is a holiday recipe, especially at Christmas time. I do have one question regarding the apricot topping. You brushed on very little during the demo & I am curious if you added more before freezing or added more when it came time to thaw them out. They look divine. OMG, my mouth is watering. Maybe I can’t wait til Christmas.
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- by: Susan Sidun
- 3 years ago
The batter would not set, it was so jiggly; despite baking in the oven almost double the time suggested. Plus, the apricot glaze did not set—yes the brownies were cool when glaze applied. (This could have been b/c I used a store’s house-brand jam). The results ended up being a gooey, but tasty, mush that I could not serve properly.
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