The Palmer House Brownie
Description
Bake yourself back in time to the Palmer House Hotel in 1898, when the first-ever brownie was documented. The rest is fudgy, chocolaty, ultra gooey history.
Ingredients
•
1 pound butter
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4 (3 1/2 ounce bars) semisweet chocolate
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1 1/2 cups white sugar
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1/2 cup all-purpose flour
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8 large eggs
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1 tablespoon vanilla extract
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1 1/2 (8 ounce) packages crushed walnuts
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1 cup water
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1 cup apricot preserves
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1 teaspoon unflavored gelatin
Directions
1
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
2
Make brownies: 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.
3
Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.
4
Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
5
Make glaze: Mix together water, preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.
6
Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.