Medium

The Palmer House Brownie

Name: The Palmer House Brownie
Prep time: 22 min
Cook time: 62 min
Total time: 84 min
Yield: 4 servings
Ingredients: 1 pound butter; 4 , 3.5 ounce bars; 1.5 cups white sugar; 0.5 cups all-purpose flour; 8 large eggs; 1 tablespoon vanilla extract; 1 ½ , 8 ounce

Total Time

1h 24m

22m prep · 62m cook

Servings

4 people

Rating

—

Difficulty

Medium

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🥜 Nut-Free ☪️ Halal ✡️ Kosher

The Palmer House brownie recipe goes way back to 1898, when it was first recorded into existence at the famous Chicago hotel. 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.

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Ingredients

1 pound butter
4 , 3.5 ounce bars
1.5 cups white sugar
0.5 cups all-purpose flour
8 large eggs
1 tablespoon vanilla extract
1 ½ , 8 ounce

Instructions

1

Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
2

Make brownies: 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.
3

Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.
4

Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
5

Make glaze: Mix together water, preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.
6

Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.