The Palmer House Brownie Recipe

Recipesfull introduces to you: Popular Recipes. (The Palmer House Brownie Recipe). This recipe goes way back, like 1898 back, when the brownie was first recorded into existence at the Palmer House Hotel in Chicago. 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.

Brief

Prep 10 mins

Cook: 35 mins

Additional: 30 mins

Total: 1hr15 mins

Servings: 16

Yield: 1 9x12-inch pan

The Palmer House Brownie Recipe

Ingredients

1 pound butter

4 (3.5 ounce bars) semisweet chocolate

1 ½ cups white sugar

½ cup all-purpose flour

8 eggs

1 tablespoon vanilla extract

1 ½ (8 ounce) packages crushed walnuts

1 cup water

1 cup apricot preserves

1 teaspoon unflavored gelatin

Dessert

Directions

Step 1

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

Step 2

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 medium bowl.

Step 4

Add chocolate mixture to sugar mixture and mix well about 4 to 5 minutes. Mix in eggs and vanilla extract.

Step 5

Pour batter into the prepared baking sheet. Sprinkle walnuts on top pressing down slightly into the batter.

Step 6

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

Step 7

Mix water apricot preserves and unflavored gelatin in a saucepan to make the glaze. Mix thoroughly and bring to a boil for 2 minutes.

Step 8

Remove brownies from the oven and allow to cool for 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.

Nutritional Information

The Palmer House Brownie Recipe

Servings Per Recipe:16

Calories: 640.4

% Daily Value *

Protein: 9.1g 18%

Carbohydrates: 52g 17%

Dietary Fiber: 3.4g 14%

Sugars: 40.7g

Fat: 47.4g 73%

Saturated Fat: 21.1g 106%

Cholesterol: 154mg 51%

Vitamin A Iu: 876.1IU 18%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.2mg 10%

Vitamin C: 2mg 3%

Folate: 40.8mcg 10%

Calcium: 46.3mg 5%

Iron: 2.6mg 15%

Magnesium: 39.1mg 14%

Potassium: 155.5mg 4%

Sodium: 207.7mg 8%

Thiamin: 0.1mg 12%

Calories From Fat: 426.9

*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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