The Original {& Best!} Brownie Recipe From 1893 From The Palmer House!
Recipe adapted from The Palmer House Hilton Hotel
Preparation time: 20 minutes
Cooking time: 60 minutes
- 400g/14oz. Semi-Sweet or dark Chocolate
- 450g/1lb Butter
- 340g/12 oz. granulated/caster sugar
- 120g/4 oz Flour
- 8 eggs, at room temperature, whisked
- 340g/12oz crushed walnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Apricot Glaze
- 1/3 cup apricot jam
- 1/3 cup water
- 1/2 teaspoon gelatine powder
Step 1 - Preheat oven to 150C/300F or 130C/266F fa forced and line a 22x30cm/9"x 12" brownie tray with parchment. Melt chocolate with butter in a double boiler. Transfer to a mixing bowl fitted with a beater attachment. Add in the flour and sugar and beat on low speed for 4-5 minutes. It will start to look lumpy and honestly you might think that it's all gone wrong. It is fine.
Step 2 - Add the whisked eggs, salt and vanilla and beat until combined. It will come together after a minute or so. Pour into the prepared tin and sprinkle walnuts on top and bake in a preheated oven for 40-50 minutes. You will know when done - the edges will start to become a little crispy and the brownies will raise about ¼ inch. Note: Even when the brownie is properly baked it will test "gooey" with a toothpick in the middle due to the richness of the mixture.
Step 3 - After removing from the oven, cool for about 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.
Step 4 - To make the glaze (start making this once you need it as it needs to be used while it is hot). Mix together water, jam and unflavored gelatin in a saucepan, whisk thoroughly and bring to a boil for two minutes (my jam was chunky with fruit so I put it in a blender with the water with puree it). Brush over the brownies while it is hot. Then place the brownies, once cool enough to place in the freezer in the freezer for 2 hours to make them easier to cut.