Chicagos Palmer House Chocolate Fudge Brownie Food

CHICAGO'S PALMER HOUSE CHOCOLATE FUDGE BROWNIE

Steps:

• 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.

THE PALMER HOUSE BROWNIE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
• 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 medium bowl.
• Add chocolate mixture to sugar mixture and mix well, about 4 to 5 minutes. Mix in eggs and vanilla extract.
• Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing down slightly into the batter.
• Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
• Mix water, apricot preserves, and unflavored gelatin in a saucepan to make the glaze. Mix thoroughly and bring to a boil for 2 minutes.
• Remove brownies from the oven and allow to cool for 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.

CHOCOLATE FUDGE BROWNIE

Steps:

• Melt the chocolate and butter over low heat or in the microwave.
• Remove from heat, adding the icing sugar and mix well.
• Add vanilla essence and eggs one at a time, stirring well to mix.
• Add flour and nuts if using. (The mixture should be wet and elastic in consistency.)
• Pour into a baking paper lined sponge roll tin 20x30 cm and bake at 180°c for 30 to 35 minutes.
• Leave in the tin to cool.
• When completely cold, lift out and cut into squares.
• Dust with icing sugar to serve.

PALMER HOUSE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter and flour 8x8x2" metal baking pan.
• Melt chocolate and butter in heavy small saucepan over medium heat, stirring often; cool to lukewarm.
• Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute. Whisk in melted chocolate mixture.
• Sift flour, baking powder, and salt together and fold into batter. Transfer batter to prepared baking pan. Sprinkle walnuts over and press gently into batter.
• 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 preserves 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. Served chilled.