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The recipe directions and glaze ingredients for the Palmer House brownies were slightly different as published in Bon Appetit, March 2009. The glaze consists only of melted apricot preserves, no water or gelatin. Directions not stated here include: Butter and flour metal baking pan. Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minutes. Whisk in melted chocolate mixture (cooled to lukewarm). Sift flour, baking powder, and salt into chocolate mixture; fold to blend. Bake brownies until edges are raised and cracked and tester inserted into center comes out with some moist batter attached, about 45 minutes. Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted jam over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours. Can be made 3 days ahead. Cover and keep chilled. Cut into 16 brownies. Serve chilled.

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swissms February 16, 2009
Chicago's Palmer House Chocolate Fudge Brownie