Palmer House Brownies
"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 is 16 servings
Ingredients
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 by Step Method
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
No special items needed.
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