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The
recipe below is more than 100 years old. It’s the original recipe
for the brownie created at the direction of Bertha Palmer in the
Palmer House kitchen and served at the World Fair held in Chicago in
1893. The first written reference to the “brownie” appears in the
Sears Roebuck Catalog published in Chicago in 1898. This brownie
remains one of the hotel’s most popular confections.
Chocolate Fudge Brownie
1 lb. 2 oz. semi-sweet chocolate
1 lb. butter
1. lb. oz. granulated sugar
8 oz. cake flour
1 T baking powder
4 eggs
1 lb. crushed
walnuts
Melt chocolate
with butter in double boiler.
Mix dry
ingredients in bowl, except walnuts
Mix chocolate
with dry ingredients, 4 to 5 minutes
Add eggs
Pour into 9X12
inch baking pan. Sprinkle walnuts on top. Press walnuts down
slightly into mixture with your hand.
Bake in
preheated oven at 300 degrees for 30 to 40 minutes
You will know
when done when the edges will start to become a little crispy and
the brownie has raised about ¼ inch. Note that even when the brownie
is properly baked, 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
1 cup water
1 cup apricot
preserves
1 t unflavored
gelatin.
Mix together the
water, preserves and unflavored gelatin in a saucepan and bring to
boil for two minutes. Use hot.
Tip: The
brownies are easier to cut if you place in the freezer for about
three to four hours after glazing.
Courtesy of
The Palmer House Hilton Hotel, Chicago |
