The Palmer House Chocolate Fudge Brownie
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- 1/4 cups semi-sweet chocolate
- 1 pound (4 sticks) butter
- 3 cups granulated sugar
- 1 cup cake flour
- 1 tablespoon baking powder
- 4 whole eggs
- 2 cups crushed walnuts
- 1 cup apricot preserves
- 1 teaspoon unflavored gelatine
- 1 cup water
- Heat the oven to 300 degrees F.
- Brownies: Melt the chocolate with the butter in a double boiler.
- Mix the sugar, flour and baking powder together in a bowl. Mix the chocolate
with the flour mixture, about 4 to 5 minutes. Add the eggs and mix.
- Pour the mixture into a 9 x 13-inch baking pan. Sprinkle the walnuts on top,
pressing the walnuts down slightly into the mixture with your hand.
- Bake for 30 to 40 minutes. You will know when it is done when the edges start
to become a little crispy and the brownie has risen about 1/4 inch (about 30 to
40 minutes). Even after the brownie is properly baked, it will test "gooey"
with a wooden pick in the middle, due to the richness of the mixture.
- After removing from the oven, allow to cool about 30 minutes before spreading
a thin layer of the glaze over the top, using a pastry brush.
- Glaze: Mix together the apricot preserves, unflavored gelatine and water in a
saucepan. Bring to a boil for 2 minutes, then remove from heat. Use while hot.
Yield: 24 brownies
Tip: The brownies are easier to cut if you place the whole pan into the freezer
for 3 to 4 hours after glazing, then remove and cut with a serrated knife. In fact,
freezing them after glazing is highly recommended for the recipe to work properly.
Nutrition per serving: 375 calories, 23 g fat, 11 g saturated fat, 75 mg
cholesterol, 40 g carbohydrates, 3 g protein, 127 mg sodium, 1 g fiber
Source: The Palmer House Hilton, Chicago, Illinois
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