The Palmer House Brownies Recipes

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THE PALMER HOUSE BROWNIE



The Palmer House Brownie image

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

1 pound butter
4 (3.5 ounce bars) semisweet chocolate
1 ½ cups white sugar
½ cup all-purpose flour
8 eggs
1 tablespoon vanilla extract
1 ½ (8 ounce) packages crushed walnuts
1 cup water
1 cup apricot preserves
1 teaspoon unflavored gelatin

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

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

Categories     Chocolate Dessert

Yield 24 servings

Number Of Ingredients 12

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

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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