Palmer House Brownies
Last updated: Sunday September 09, 2018
"This dessert was created in the kitchen of the Palmer House Hotel during the 1893 Columbian Exposition when Mrs. Bertha Palmer requested the chef make a "ladies dessert" that would be easier to eat than a piece of pie, and a smaller serving than a slice of layer cake, which could be used in box lunches at the Women's Building at the Fair.
The first reference to this dessert as a "Brownie" is in a Sears Roebuck catalog published in Chicago in 1898. This recipe is still served today at the Palmer House Hilton on State Street and is one of their most popular confections."
Ingredients
1 |
- |
Lb. |
Semi-sweet Chocolate |
1 |
- |
Lb. |
Butter |
3 |
1/2 |
Cups |
Sugar (Granulated) |
2 |
- |
Cups |
Cake Flour |
1 |
- |
Tbs. |
Baking Powder |
4 |
- |
- |
Eggs (Whole) |
1 |
- |
Lb. |
Walnuts (Crushed) |
Glaze
- |
1/2 |
Cup |
Water |
- |
1/2 |
Cup |
Apricot Preserves |
- |
1/2 |
tsp. |
Unflavored Gelatin |
Directions
- Preheat oven to 300 degrees.
- Melt chocolate with the butter in a double boiler or in a bowl set over barely simmering water.
- Mix dry ingredients except the walnuts-- in a large mixer bowl on low speed for 4-5 minutes.
- Add the eggs and mix until blended.
- Pour into a greased 9 x 13 baking sheet and sprinkle with the walnuts, pressing nuts down lightly into the mixture with the palm of your hand.
- Bake in the preheated 300 degree oven for 40 minutes.
- You will know when it is done because the edges start to become a little crispy and the brownie has raised about ¼ inch. Note that even when the brownie is properly baked, it will test "gooey" with a toothpick in the middle due to the richness of the mixture.
- After removing from the oven, allow to cool at least 30 minutes.
- To make glaze: Mix together water, preserves and gelatin in a saucepan, mix thoroughly and bring to a boil for 2 minutes.
- Use glaze while hot. Spread the glaze in a thin layer over the brownies using a pastry brush.
- The brownies are easiest to cut if you can place the whole pan into the freezer for 3 - 4 hours after glazing, then remove and cut with a serrated knife.