Deeply chocolate, rich, and well moist – Palmer house glazed brownies are probably one of the most popular and delicious brownies in the USA. Bertha Palmer, Chicago socialite, guided the chef at her spouse’s Palmer House hotel in the Loop to make a portable delicious dessert that can be packed in box lunches for visitors attending the World’s Columbian Exposition, in 1893.
These sweet brownies were the result that is served in the hotel since that time! Following, you can find the recipe:
- 18 oz. semisweet chocolate
- 1 ¾ cups granulated sugar
- 1 pound butter
- 2 cups cake flour
- 2 teaspoons baking powder
- 4 eggs, beaten
- 1 cup water
- 1 pound walnuts, crushed
- 1 cup apricot preserves
- 1 ½ teaspoon unflavored gelatin
- Preheat the oven to 150°C /300°F/Gas Mark 2. Grease a 9 x 12-in. baking pan. Set aside.
- In a double boiler, over simmering water, melt the butter with chocolate.
- In a bowl, combine together the flour, baking powder, and sugar. Pour the melted chocolate mixture into the dry ingredients; beat for 4 to 5 minutes. Apply the eggs; whisk to incorporate.
- Pour the batter into the prepared pan, then sprinkle the walnuts on top and press them slightly into the batter with your hand.
- Place in the oven and bake 30-40 minutes, or until the brownies have raised around one-quarter inch and the edges are little crispy.
- Tip: The toothpick test when you are baking brownies is not helpful, because even when the brownies are properly baked, they will test “gooey” with a skewer in the center due to the richness of the batter.
- Once baked, remove and allow to cool around 30 minutes.
- In the meantime, combine together the water, apricot preserves and gelatin in a saucepan. Heat over medium-high heat and bring to a boil for two minutes.
- Remove and using a pastry brush – spread a thick layer over the brownies.
- In order to cut the brownies easily, after glazing – apply in the freezer for about 3-4 hours.