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.
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)
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.
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source by allrecipe
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