The Palmer House Brownie Recipes

PALMER HOUSE BROWNIES

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.

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.