Chicago's Palmer House Chocolate Fudge Brownie
- Reviews 2
Ready In: 45 mins
Serves: 24
Ingredients
- 1 lb butter
- 18 ounces semisweet chocolate
- 1 tablespoon baking powder
- 8 ounces cake flour
- 24 ounces granulated sugar
- 4 whole eggs
- 1 lb walnuts, crushed (optional)
Glaze
- 1 cup water
- 1 cup apricot preserves
- 1 teaspoon unflavored gelatin
Directions
- Preheat the oven at 300°.
- Melt the chocolate with the butter in a double boiler or microwave oven.
- Mix the dry ingredients (except for the walnuts), in a mixing bowl.
- Mix the chocolate with the dry ingredients (4 to 5 minutes).
- Add the eggs.
- Pour the mixture into a 9” x 12” baking sheet and sprinkle the walnuts on top.
- Press the walnuts down slightly into the mixture with your hand.
- Bake for 30 to 40 minutes. It will test "gooey" with a toothpick 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 with a pastry brush.
- Glaze:
- Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
- Mix thoroughly and bring to a boil for 2 minutes.
- Use while hot.
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