In 1893, Bertha Palmer requested the pastry team at the renowned Palmer House hotel create a dessert suitable for ladies attending the World’s Columbian Exhibition in Chicago. The team created a chocolate, cake-like treat that could be easily transported to and from this major event.
As the official birthplace of the brownie, Palmer House, a Hilton Hotel celebrates its 130th brownie creation anniversary at its on-site restaurants and shares its brownie recipe so bakers can create the world’s original brownie at home.
Ingredients
- 5.25 oz 60% dark couverture chocolate
- 9.75 oz butter
- 12.75 oz granulated sugar
- 5 ea eggs
- 3.5 oz all-purpose flour
- 1/8 tsp baking powder
- 8 oz chopped walnuts
- 1 cup water
- 1 cup apricot preserves
- 1 teaspoon unflavored gelatin
Directions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
- Make brownies: Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.
- Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
- Make glaze: Mix together water, apricot preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.
- Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.
Cook’s Note
Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.
🍪 Looking for another famous recipe? Check out the official DoubleTree Chocolate Chip Cookie recipe!