Saturday, February 28, 2009

Palmer House Brownies

I saw this recipe in this month's Bon Appetit and really wanted to try making brownies from scratch (I am typically enjoy an undercooked Betty Crocker Box brownie). The Palmer House Hilton Hotel in Chicago is supposedly known for their brownies. An interesting fact is that this recipe is reported to have been created for the World's Fair in 1893. These are very dense and fudgy— saying that, there is a ton of butter in them and they count a serving size as 1/16 of an 8x8 pan— so make these to enjoy and share :)


9 oz bittersweet chocolate chips
1 cup (two sticks) butter
1 cup sugar
2 eggs
1 cup cake flour
1 t baking powder
1 t sea salt
1 cup coarsely chopped walnuts
1/2 cup apricot preserves

Preheat oven to 350 degrees. Grease an 8x8 baking pan. Melt chocolate and butter in a saucepan over medium heat, stirring often. Set aside and cool mixture to lukewarm.

Using an electric mixer, beat sugar and eggs for one minute. Whisk in melted chocolate/butter mixture. Sift flour, baking powder and salt into bowl and fold. Transfer batter to prepared pan and sprinkle with walnuts.

Bake the brownies until they are raised and a toothpick comes out with some moist batter— about 45 minutes.

Melt apricot preserves in a sauce pan and strain. Spread preserves over hot brownies. Let brownies cool for one hour and then cover and transfer to refrigerator for another hour. Serve chilled or room temperature.

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