The Palmer House Brownies Recipes

THE PALMER HOUSE BROWNIES

The Palmer House Brownies image

Invented in the kitchen of the Palmer House Hotel in the late 19th century, the Palmer House brownie has been first served at the Columbian Exposition World Fair. The recipe is adapted from the hotel's official website and has been served at the hotel to this day.

Provided by TasteAtlas

Yield 24 servings

Number Of Ingredients 12

Ingredients

BATTER
14 oz (400g) semi-sweet chocolate
1 lb (450g) butter
12 oz (340g) granulated sugar
4 oz (115g) flour
8 eggs
12 oz (340g) walnuts, crushed
vanilla extract
GLAZE
1 cup (240 ml) water
1 cup (240g) apricot preserves
1 tsp unflavored gelatin

Steps:

In a double boiler, melt the chocolate and butter together, while in a separate bowl, combine all the dry ingredients except for the walnuts. Now, mix the melted butter and chocolate with the dry ingredients for 4-5 minutes, then add and incorporate the eggs.
Transfer the batter to a 9x12 inch (23x30 cm) baking tray, sprinkle the crushed walnuts on top, then slightly press them into the batter. Bake in an oven preheated to 300°F/150°C for 30-40 minutes. When baked, leave to cool for 30 minutes.
For the glaze, mix all the ingredients in a saucepan, and bring to a boil for two minutes. Then, coat the cooled cake with the still-hot glaze.
Once glazed, place the finished brownies for 3-4 hours in the freezer because the brownies will be easier to cut after.

PALMER HOUSE BROWNIES

Palmer House Brownies image

Make and share this Palmer House Brownies recipe from Food.com.

Provided by KathyP53

Categories Bar Cookie

Time 1h20m

Yield 16 brownies

Number Of Ingredients 10

Ingredients

9 ounces bittersweet chocolate, chopped
1 cup unsalted butter
1 cup sugar
6 tablespoons sugar
2 large eggs
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups coarsely chopped walnuts
1/2 cup apricot preserves

Steps:

Preheat oven to 350 degrees. Butter and flour 8x8x2" metal baking pan.
Melt chocolate and butter in heavy small saucepan over medium heat, stirring often; cool to lukewarm.
Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute. Whisk in melted chocolate mixture.
Sift flour, baking powder, and salt together and fold into batter. Transfer batter to prepared baking pan. Sprinkle walnuts over and press gently into batter.
Bake brownies until edges are raised and cracked and tester inserted into center comes out WITH some moist batter attached, about 45 minutes.
Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted preserves over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours.
Can be made 3 days ahead. Cover and keep chilled.
Cut into 16 brownies. Served chilled.

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