Palmer House Brownies

16
Servings
5m
Prep Time
45m
Cook Time
50m
Ready In


"These brownies were supposedly served at the World's Fair in 1893 in Chicago. Recipe source: Bon Appetit (March 2009) Cooling and refrigeration time not included as these brownies are supposed to be served chilled."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (83.8 g)
  • Calories 385.5
  • Total Fat - 26.1 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 56.5 mg
  • Sodium - 222.9 mg
  • Total Carbohydrate - 39 g
  • Dietary Fiber - 2.8 g
  • Sugars - 30.4 g
  • Protein - 4.8 g
  • Calcium - 51.8 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Butter and flour a 8 x 8 x 2 inch baking pan. Melt chocolate and butter in saucepan over medium heat, stirring often; cool to lukewarm. Using and electric mixer, bat sugar and eggs in large bowl until blended (1 minute). Whisk in melted chocolate mixture. Sift dry ingredients (flour - salt) over the mixture and then fold in to blend. Transfer batter to prepared baking pan. Sprinkle walnut over and press into batter.

Step 3

Bake brownies until edges are raised and cracked and tester inserted into center comes out with some moist batter attached - 45 minutes. Melt apricot preserves in a small skillet over medium heat; strain; brush melted jam over brownies. Cool one hour and then transfer to refrigerator and chill until cold (2 hours). ***can be made 3 days ahead; covered and keep chilled.

Step 4

Cut into 16 brownies and serve chilled.

Tips & Variations


No special items needed.

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