The Palmer House hotel in Chicago initially documented the brownie recipe in 1898, which is a very long time ago. For this recipe, the usual stick test won’t work because the brownies will still be goopy after baking. Put glazed brownies in the freezer for 3 to 4 hours to make cutting them easier.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 1 9×12-inch pan |
Ingredients
- 1 pound butter
- 4 (3.5 ounce bars) semisweet chocolate
- 1 ½ cups white sugar
- ½ cup all-purpose flour
- 8 large eggs
- 1 tablespoon vanilla extract
- 1 ½ (8 ounce) packages crushed walnuts
- 1 cup water
- 1 cup apricot preserves
- 1 teaspoon unflavored gelatin
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9×12-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, 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.
- Nutrition data for this recipe includes the full amount of apricot glaze. The actual amount of glaze consumed will vary.
Nutrition Facts
| Calories | 640 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 21 g |
| Sodium | 208 mg |
| Sugars | 41 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
The batter would not set, it was so jiggly; despite baking in the oven almost double the time suggested. Plus, the apricot glaze did not set—yes the brownies were cool when glaze applied. (This could have been b/c I used a store’s house-brand jam). The results ended up being a gooey, but tasty, mush that I could not serve properly.
As soon as I saw the first few ingredients, I thought “fudge.” Love fudge with lots of walnuts so these are right up my alley and do sound like an old-fashioned recipe. For me, this is a holiday recipe, especially at Christmas time. I do have one question regarding the apricot topping. You brushed on very little during the demo & I am curious if you added more before freezing or added more when it came time to thaw them out. They look divine. OMG, my mouth is watering. Maybe I can’t wait til Christmas.
These are the best!!!!i have made them several times now and everyone raves
I love historical recipes, so I thought I’d give this one a try. Mixed opinions on this recipe, but no one thought it was bad. It is just different. It is more like a fudge than what you’d commonly know as a traditional brownie – like the ones from a box. They are very rich and very dense. My husband thought they were great; he is a chocolate lover. I am not a chocolate lover, therefore I found them to be a little too rich for my taste. I made them EXACTLY as the recipe stated – only exception was I only put walnuts on half of the recipe. I baked them for 40 minutes, and yes, as stated you cannot use a toothpick to determine if they are done. I decided to ensure they were done by letting them bake on the longer end of the recommended time and they turned out perfectly.
I made these with Cannabis butter . They’re Awesome