Berthas Famous Brownies Joseph Rose Recipes

BERTHA'S FAMOUS BROWNIES (JOSEPH ROSE)

Steps:

• Preheat oven to 300*F.
• Melt chocolate and butter in a double boiler (the bowl sits ABOVE the simmering water in the pan below). Mix all the dry ingredients (except the walnuts) together in a bowl. When chocolate has melted, add to the dry ingredients and stir for 4-5 minutes. Add in the 4 eggs and mix. Pour into a non-stick 9x13 baking pan. Sprinkle crushed walnuts over top (if using) and lightly press into top of batter.
• Bake in preheated oven for 30-40 minutes.You will be able to tell when they are done when the edges get a little crispy and they have risen about an inch.
• *Note: Even if the brownies are baked properly, the "tooth pick test" will still show it to be "gooey" and not come out cleanly. This is because of the richness of the mixture.
• Remove brownies from the oven and allow to cool at least 30 minutes before glazing.
• Once they have cooled, start the glaze. Whisk the water, preserves and gelatin in a sauce pan. Mix thoroughly and heat to a boil. Boil for 2 minutes. While the glaze is hot, use a pastry brush and apply a thick layer of the glaze to the top of brownies. Let sit.
• *Note: It is easier to slice the brownies if you put the pan in the freezer for a few of hours after glazing. This is the hardest part of the recipe -- the waiting!
• Cut into squares and enjoy!

KATHY FAULDING'S FAMOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Melt butter, sugar, and water in a saucepan over medium heat. Remove the saucepan from the heat once the sugar has dissolved and add the vanilla extract and chocolate chips, reserving some of the chips for later. Begin adding the eggs 1 at a time. Blend in the flour, baking soda, and salt. Pour the mixture into a greased and foil lined 13 by 9-inch baking dish. Sprinkle the mixture with the remaining chocolate chips and bake for 20 to 30 minutes.
• Remove from the oven and let the brownies rest 5 to 10 minutes before slicing into squares. Enjoy with a cold glass of milk!

THE PALMER HOUSE BROWNIE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
• 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.
• Combine sugar and flour in a medium bowl.
• Add chocolate mixture to sugar mixture and mix well, about 4 to 5 minutes. Mix in eggs and vanilla extract.
• Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing down slightly into the batter.
• Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
• Mix water, apricot preserves, and unflavored gelatin in a saucepan to make the glaze. Mix thoroughly and bring to a boil for 2 minutes.
• 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.

CHICAGO'S PALMER HOUSE CHOCOLATE FUDGE BROWNIE

Steps:

• Preheat the oven at 300°.
• Melt the chocolate with the butter in a double boiler or microwave oven.
• Mix the dry ingredients (except for the walnuts), in a mixing bowl.
• Mix the chocolate with the dry ingredients (4 to 5 minutes).
• Add the eggs.
• Pour the mixture into a 9" x 12" baking sheet and sprinkle the walnuts on top.
• Press the walnuts down slightly into the mixture with your hand.
• Bake for 30 to 40 minutes. 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 about 30 minutes before spreading a thin layer of the glaze with a pastry brush.
• Glaze:.
• Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
• Mix thoroughly and bring to a boil for 2 minutes.
• Use while hot.