Palmer House Brownies are super-fudgy and perfect with fresh raspberries.
Palmer House Brownies
- 14 ounces semi-sweet chocolate
- 1 pound butter
- 12 ounces granulated sugar
- 1/2 cup flour
- 8 eggs
- 12 ounces pecans chopped (see note)
- 2 teaspoons vanilla extract
- 1 cup water
- 1 cup raspberry preserves (see note)
- 1 teaspoon gelatin unflavored
Preheat oven to 300 F.
Melt chocolate and butter in a double boiler.
Whisk sugar and flour in large mixing bowl. Add chocolate mixture to dry ingredients and mix 4 minutes. Add eggs and mix for one more minute.
Pour into 9”x 12” pan and sprinkle pecans on top.
Bake 35 to 40 minutes. The edges will become crispy but the center will sill be slightly gooey.
While the brownies are cooling for 30 minutes, make the glaze. Add the water, preserves and gelatin to a small saucepan. Boil two minutes. Spoon over the brownies.
Special Tip: The brownies are easier to cut if you place in the freezer for about 3-4 hours.
This is our adaptation of the original recipe from the Palmer House Hotel, made at the request of Bertha Palmer, for the 1893 World's Columbian Exposition. It is rich and dense.
We substituted pecans for the original walnuts and raspberry preserves for apricot. We also garnished with fresh raspberries, and they were perfect together!