Chocolate Fudge Brownies From Palmer House Hilton Recipes

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 BROWNIES FROM PALMER HOUSE HILTON

Steps:

• Preheat oven to 325 degrees F
• Melt chocolate and butter in a glass bowl set over simmering water.
• Sift together flour, sugar, and baking powder. Stir chocolate mixture into the flour mixture. Whisk eggs in. Pour into a 12x9" baking pan. Sprinkle nuts on top, pressing slightly into batter.
• Bake 40 minutes or until the edges become slighty crisp and the brownie has risen about 1/4". (Even when the brownie is properly baked, it will test gooey with a toothpick in the center.) Let cool 30 minutes.
• Combine water and preserves in a medium saucepan, whisking well. Bring to a boil over medium high heat. Boil 2 minutes.
• USing a pastry brush, pat glaze over brownies.
• Place brownies the freezer 3 to 4 hours. Remove from freezer, let stand 10 minutes ad slice

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.

FUDGY BROWNIES

Steps:

• Get prepared
• Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
• Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
• Make the batter
• Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
• Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
• Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
• Bake the brownies
• Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
• Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
• Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.