The Palmer House Hotel opened in Chicago in 1871. Their kitchens created a delicious chocolate treat for the 1893 World Fair and came to be known as a brownie.
Food historians agree that brownies are an American creation, and credit Fannie Farmer for the first published recipes in her 1906 version of The Boston School Cookbook
The recipe is relatively easy to make, but you can enjoy this confection at the Palmer House Hilton as it is now known.
The Palmer House Brownie
- 1 9 x 12 baking pan
- 14 ounces Semi-sweet chocolate
- 1 lb butter
- 12 ounces granulated sugar
- 4 ounces flour
- 8 large eggs
- 12 ounces crushed walnuts
- vanilla extract
- 1 cup water
- 1 cup apricot preserves
- 1 tsp gelatin
- Preheat oven to 300F.
- Melt chocolate and butter in a double boiler. Mix the sugar and flour together in a bowl. Combine chocolate and flour mixture. Stir 4 to 5 minutes. Add eggs and continue mixing.
- Pour mixture into a 9 x 12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture. Bake 30 -40 minutes
- The brownies are done when the edges begin to crisp and has risen 1/4 of an inch. They should still remain "gooey" when you insert a toothpick due to the richness of the mixture.
- Mix together all the ingredients in a sauce pan. Mix thoroughly and bring to a boil for two minutes. Bush the hot glaze on brownies while they are still warm.