I came across the recipe for the Palmer House Brownie on Epicurious, and in keeping with my Chicago theme lately, I thought I would post it on my blog.
I haven’t made the brownies yet, but definitely plan on it!
The “Bertha Brownie” A. and I ate at the Palmer House was delicious. Too bad it was about $15 for a single serving! Think I could make at least a batch or two of this recipe for that much.
If you end up making these brownies, let me know how they turn out!
1 pound semi-sweet chocolate
1 pound butter
1 pound granulated sugar (3 1/2 cups)
8 oz. cake flour (2 cups)
1 tablespoons baking powder
4 whole eggs
1 pound crushed walnuts
1/2 cup water
1/2 cup apricot preserves
1/2 teaspoon unflavored gelatin
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 Â¼ 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 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