Chocolate Fudge Brownies from the Palmer House Hilton

By CathyD

The trademark dessert from Chicago’s 1893 Columbian Exposition.

Ingredients

• Glaze:
• 3 1/2 cups semisweet chocolate chips
• 2 cups (4 sticks) unsalted butter, at room temperature, cut into chunks
• 1 1/2 cups sugar
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 5 eggs, lightly beaten
• 4 cups chopped walnut pieces
• 1 tablespoon water
• 2 tablespoons apricot preserves

Preparation

Step 1

Instructions
1. Preheat oven to 325F.
2. In a double boiler, melt chocolate and butter in a glass bowl set over simmering water.
3. Sift together flour, sugar and baking powder. Stir chocolate mixture into flour mixture. Whisk in eggs.
4. Pour into a 12 x 9-inch baking pan. Sprinkle walnuts on top, pressing slightly into batter.
5. Bake 40 minutes, or until the edges become slightly crisp and the brownie has raised about 1/4 inch. (Even when the brownie is properly baked, it will test “gooey” with a toothpick in the center.) Let cool 30 minutes.
6. Combine water and preserves in a medium saucepan, whisking well. Bring to a boil over medium-high heat. Boil 2 minutes.
7. Using a pastry brush, pat glaze over brownies.
8. Place brownies into the freezer 3 to 4 hours. Remove from freeser, let stand 10 minutes, and slice into 24 pieces.


Nutritional Info (per serving)
•Calories 480
•Fat 37g
•Saturated Fat 16g
•Polyunsaturated Fat 10g
•Monounsaturated Fat 9g
•Cholesterol 85mg
•Sodium 51mg
•Carbohydrates 39g
•Fiber 3g
•Sugars 28g
•Protein 6g