The First Chocolate Brownie Recipe Ever from the Palmer House Hotel
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
- 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.