Description
The first chocolate brownie recipe. Created in the kitchen of The Palmer House Hotel, this recipe was the start of all things chocolate brownie. Yes, it's good. I made it, ate it, and the family enjoyed every bit. Note: we couldn't taste the apricot and it DOES make a TON of a sauce.
Ingredients
Scale
- 14 oz. Semi-sweet Chocolate ((I used one package of chocolate chips))
- 1 lb. Butter
- 12 oz. Sugar ((I used 1 1/2 cup sugar))
- 4 oz. Flour ((I used 1/2 cup flour))
- 8 Eggs
- 12 oz. Walnuts, Crushed ((I sprinkled walnuts over half))
- 1 Cup Water
- 1 Cup Apricot Preserves
- 1 teaspoon Unflavored Gelatin
Instructions
Make the Brownies:
- 300* oven.
- Melt chocolate and butter in a double boiler or, do like I did and melt the butter in a pot and stir in chocolate chips when the butter is melted.
- Combine sugar and flour together in a bowl.
- Combine chocolate and creamed mixture.
- Add eggs one at a time.
- Pour into a greased 9 x 12 baking sheet. (9 x 12? I used my 9 x 13)
- Sprinkle the walnuts over the top and press them into the top of the brownie.
- Bake 30-40 minutes.
- Look for crisped edges and a slight rise to the mixture. I used a toothpick tester and looked for a few not dry crumbs, not goopiness.
Make the Glaze:
- Combine the water, preserves, and unflavored gelatin in a saucepan.
- Bring to a boil, frequently stirring.
- Brush hot glaze over the brownies while they are still warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American