Original Brownie Recipe

This is the original brownie recipe. The Palmer House Brownie started what we know as a brownie. Not quite like you remember, though.

And, listen up, this has nuts and sugar, and probably more gluten than your body should enjoy. So, if those things are bad for you, I’m sorry. Stay healthy. 

The Palmer House Brownie
YIELD: About 24 brownies

ACTIVE TIME: 20 minutes

Ingredients
14 oz. semisweet chocolate
1 lb. butter
12 oz. granulated sugar
4 oz. flour
8 eggs
1 tsp. vanilla extract
12 oz. crushed walnuts
1 cup water
1 cup apricot preserves
1 tsp. unflavored gelatin

How to Make Them

1. Preheat oven to 300 degrees
2. Melt chocolate and butter in a double boiler
3. Combine sugar and flour, and fold in the melted chocolate
4. Whisk in eggs and vanilla
5. Pour batter into greased 9-by-12-inch pan
6. Top with walnuts
7. Bake until brownies rise about half an inch and edges are crisp (30-40 minutes — go watch some cat videos on YouTube)

Center should be a little gooey when toothpick-tested.

Cool for 30 minutes.

Glaze

1. Boil water, the preserves, and the gelatin for two minutes. Try not to burn yourself. This stuff is hot.
2. While the glaze is still hot, spread a thin layer on top of brownies.

Serve when cold. Or even frozen. You can how gooey it gets if you don’t. Oh, who are we kidding. Bring extra napkins.