The Palmer House Brownies were the first brownies ever invented. They were created to celebrate the World's Columbian Exposition in Chicago, Illinois in 1893.
Thank you to everyone who voted for their favorite dessert from Illinois, as well as interesting facts about the state! I love hearing about them! You can vote for next week's dessert (Indiana) here!
What I love about these brownies is that they contain an apricot glaze. It helps balance the rich chocolate flavor with a fruity note. This is not your average brownie at all! It's dramatic and extremely fudgy.
Since I'm allergic to walnuts, I wasn't exactly able to follow the recipe. I replaced the walnuts for almonds, and I'm pleased to report that they taste terrific! If you want to amplify the flavor of your nuts, I recommend toasting them.
Even though it seems like a lot of apricot glaze, it's worth it. Don't half the recipe because you'll want to pour everything onto the brownies.
|Level: 👩🏽🍳|Time: 3 hours|Serves: 24|
1 pound butter
14 oz. semisweet chocolate
1 ½ cups white sugar
½ cup all-purpose flour
1 tablespoon vanilla extract
1 ½ (8 ounces) packages crushed walnuts or almonds
1 cup water
1 cup apricot preserves
1 teaspoon unflavored gelatin
Grease a 9x12" baking sheet with butter. Preheat oven to 300 degrees. Melt the chocolate and butter over a double boiler. In a bowl, mix flour and sugar together. Add in the chocolate/butter mixture and stir for a few minutes with a whisk. Whisk in the eggs until the batter thickens. Pour into your prepared pan. Sprinkle the chopped walnuts/almonds over the brownie batter until the chocolate is almost covered completely. Bake for 30 minutes.
In a pot, boil the water, apricot preserves, and gelatin. Pour onto the brownies. Place the brownies in the freezer for 2 hours. Cut and serve!
- The Bored Baker 👩🏽🍳
Adapted: The Palmer House Brownie recipe