Berthas Famous Brownies Joseph Rose Recipes
BERTHA'S FAMOUS BROWNIES (JOSEPH ROSE)
This is a great recipe that I found through The Art Institute Chicago when they were holding their "Art and Appetite" exhibition of American paintings, culture and cuisine. A very decadent treat. The glaze puts it over the top. I have only tasted them, but have not made them. *Note: I believe that the cake flour and granulated sugar are 'weight' amounts, NOT measuring cup ounces. Please leave a note on YOUR preparation. Thank you. The yield amount depends on how big you cut the brownies. *Note: Prep and cook times DO NOT include cooling or freezing times.
Provided by rosie316
Categories Dessert
Time 55m
Yield 48 brownies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 190.3, Fat 13.8, SaturatedFat 8.5, Cholesterol 35.8, Sodium 101.8, Carbohydrate 18.6, Fiber 1.9, Sugar 10.1, Protein 2.5
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
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.
Provided by Smart Cookie
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 640.4 calories, Carbohydrate 52 g, Cholesterol 154 mg, Fat 47.4 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 21.1 g, Sodium 207.7 mg, Sugar 40.7 g
CHICAGO'S PALMER HOUSE CHOCOLATE FUDGE BROWNIE
The brownie was invented in Chicago in 1893 by the chef of the Palmer House Hotel at the request of Mrs. Bertha Palmer. The ladies attending the Columbian Exposition needed something they could eat with their hands without getting them dirty, making this great for the Superball game. The recipe below is the exact one used at the Palmer House Hilton Hotel on State Street today. The brownies are easier to cut if you place the whole pan into the freezer for 3 to 4 hours after glazing, then remove and cut with a serrated knife. In fact, freezing them after glazing is highly recommended for the recipe to work properly.
Provided by Rita1652
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 431.9, Fat 27.3, SaturatedFat 16.8, Cholesterol 71.7, Sodium 175.6, Carbohydrate 51.3, Fiber 3.7, Sugar 33.5, Protein 4.8
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