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Recipe Friday: The Palmer House Brownie
The Palmer House BrowniePhoto courtesy Buzz Orr Multimedia
- The Palmer House
Cuisine Type
- american
Day Part
- Dessert
- Snack
Menu Part
- Dessert
Guests can enjoy a decadent taste of history baked especially for them in the pastry shop at the Palmer House, a Hilton Hotel in Chicago. This delightful little treat, known as the brownie, was invented in the Palmer House's kitchen for the 1893 World’s Fair and is the original recipe that has been replicated throughout the globe and the hotel continues to celebrate this confection as part of The Hilton Effect.
Attendees to a welcome reception for the annual International Foodservice Editorial Council gathering (held at the Palmer House) enjoyed this historic treat and walked away with the famous recipe. Check out our photo gallery from the IFEC conference here.
Recipe courtesy the Palmer House
Ingredients
5.25 oz 60% couveture dark chocolate
9.75 oz butter
12.75 oz granulated sugar
5 ea. eggs
3.5 oz all-purpose flour
⅛ tsp baking powder
8 oz walnuts, chopped
1 cup water
1 cup apricot preserves
1 tsp unflavored gelatin
Steps
Preheat oven to 350 degrees.
Melt chocolate and butter in a double boiler. Mix the baking powder, sugar, and flour together in a bowl. Combine chocolate and flour mixtures. Stir for 4 to 5 minutes. Add eggs and continue mixing.
Pour the mixture into a 9x12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake for approximately 35 minutes.
Brownies are done when the edges begin to crisp and has risen about ¼ of an inch. glaze: Mix together water, apricot preserves, and unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm. note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.
For Glaze
Mix together water, apricot preserves, and unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm.
Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.
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