We must admit that our baking and cooking skills have been upgraded since we’ve been in quarantine. Just when we were in the mood for a classic treat, the Palmer House, a Hilton Hotel released its original brownie recipe. Did you know the hotel was credited with the invention of the gooey treat?
At the request of socialite, and philanthropist Bertha Palmer, this brownie recipe was created in the Palmer House Kitchen in Chicago and was served up at the 1893 Columbian Exposition World’s Fair. The hotel has been serving this delicious treat for over a century. While we wait to try it there, make the Palmer House Hotel brownies at home and take a virtual tour of the glamorous hotel for a special night in.
- 14 oz. semi-sweet chocolate
- 1 lb. butter
- 12 oz. granulated sugar
- 4 oz. flour
- 8 eggs
- 12 oz. crushed walnuts
- vanilla extract
1. Preheat oven to 300 F.
2. Melt chocolate and butter in a double boiler. Mix the sugar and flour together in a bowl. Combine chocolate and flour mixtures. Stir 4 to 5 minutes. Add eggs and continue mixing.
3. Pour mixture into a 9×12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake 30 to 40 minutes.
4. Brownies are done when the edges begin to crisp and has risen about 1/4 of an inch.
Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.
Glaze: Mix together 1 c. water,1 c. apricot preserves, and 1 tsp. unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm.